Polenta – Corn-Meal Porridge

To serve 6

1-1/2 quarts water

2 teaspoons salt

1-1/2 cups finely ground polenta, or yellow corn meal

TO PREPARE:

In a heavy 3- to 4-quart saucepan, bring the water and salt to a bubbling boil over high heat. Pour the uncooked polenta or corn meal slowly into the boiling water, making sure that the boiling never stops, and stirring to keep the mixture smooth. Reduce the heat and simmer the polenta, stirring frequently, for 20 to 30 minutes, or until it is so thick that the spoon will stand up unsupported in the middle of the pan.

The polenta can be served at once with gravy, butter and cheese, or tomato sauce. Or, if you prefer, it can be spooned out while it is still hot onto a large buttered baking dish or sheet and with a metal spatula of knife, spread into a thin layer about 8 by 16 inches in size.  It should then be refrigerated for about 2 hours.  Once cool, it can be fried in oil, broiled or backed and served with sauce.