| 1 | Fat grams per serving: approx. cook time: :40 bring water to a boil in a large heavy pot. |
| 2 | Add salt and reduce heat until water is simmering. |
| 3 | Take cornmeal by the handful and add to water very slowly, controlling the flow to a thin stream through your fingers. |
| 4 | To avoid lumps, stir quickly with a long handled wooden spoon while adding cornmeal. |
| 5 | If necessary, stop adding cornmeal from time to time and beat mixture vigorously. |
| 6 | Cook, stirring constantly, 20 to 30 minutes. |
| 7 | Polenta will become very thick while cooking. |
| 8 | It is done when it comes away cleanly from the sides of the pot. |
| 9 | Pour polenta into a large wooden board or a large platter. |
| 10 | Wet your hands and smooth out polenta evenly, about 2 inches thick. |
| 11 | Let cool 5 to 10 minutes or until polenta solidifies. |
| 12 | Cut cooled polenta into slices 1 inch wide and 6 inches long. |
| 13 | Place slices in individual dishes. |
| 14 | Serve hot, covered with your favorite sauce. |
| 15 | Makes 6 to 8 servings. |
| 16 | Variation: fried polenta (polenta fritta): prepare polenta and let cool completely. |
| 17 | Cut cooled polenta into slices 2 inches wide and 6 inches long. |
| 18 | Pour oil about 1 inch deep in a large skillet. |
| 19 | Heat oil until a 1-inch cube of bread turns golden almost immediately. |
| 20 | Fry polenta slices on both sides until light golden. |
| 21 | Drain on paper towels. |
| 22 | Serve hot. |
| 23 | It is importent to insure the oil is hot enough, otherwise the polenta will absorb oil and your polenta will be greasy and unpalatable |
