Polenta

Ingredients

• 6 ¾ cups cold water
• Salt to taste if desired
• 2 cups yellow cornmeal, preferably stoneground (see note)

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    193 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 41 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 3 grams protein; 232 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 8 servings

Preparation

1. Bring water to boil in heavy-bottomed saucepan or small kettle. Add salt to taste. Gradually add cornmeal while stirring briskly with wire whisk. You must stir vigorously or cornmeal will lump.
2. When mixture returns to boil continue stirring about 5 minutes.Let mixture cook for total of at least 20 minutes, stirring all around bottom of pan to prevent sticking. It will be quite thick; stir often.
3. Serve polenta piping hot with any desired sauce or pour into loaf pan (9 by 5 by 2 3/4 inches) and let stand until cool. Refrigerate until ready to use. When chilled loaf may be sliced, arranged on baking dish, sprinkled with grated cheese and melted butter and baked in a 400-degree oven until browned.

• Although stone-ground cornmeal is recommended, this recipe may also be made from yellow or white standard cornmeal obtainable in supermarkets and grocery stores. Stone-ground cornmeal is available from the Vermont Country Store, Weston, Vt. 05161, and from Early’s Honey Stand, Rural Route 2, Spring Hill, Tenn. 37174. Excellent polenta meal is also available in specialty shops that carry imported Italian foods.

30 minutes