3 cup water
1 cup yellow cornmeal
1 cup cold water
1 teaspoon salt
In 2-qt saucepan bring 3 cups water to a rolling boil. Meanwhile, combine cornmeal, 1 cup cold water, and salt. Slowly pour cornmeal mixture into boiling water, stirring constantly. Return just to boiling; reduce heat to low. Cook, uncovered, about 5 mins or till thick, stirring frequently. Serve immediately. If desired, serve with butter, cheese, or desired sauce. Makes 6 servings.
FRIED POLENTA: Prepare Polenta as above. Turn hot mixture into an 8x4x2- or 9x5x3-inch loaf pan. Cover; chill at least 45 mins or overnight till firm. Turn out and cut into 1/2-inch thick slices. Fry slowly in hot butter or cooking oil for 10 to 12 mins on each side or until brown and crisp.
BROILED POLENTA: Prepare Polenta as above. Turn hot mixture into 8x4x2- or 9x5x3-inch loaf pan. Cover and chill at least 45 mins or overnight till firm. Turn out and cut into 1/2-inch thick slices. Place on rack of unheated broiler pan. brush with melted butter or margarine. Broil 4 inches from heat about 8 mins on each side or till browned and crisp, brushing with melted butter after turning slices.
BAKED POLENTA: Prepare Polenta as above. Turn hot mixture into a 9-inch pie plate. Cover with foil. Chill at least 45 mins or overnight till firm. Bake, covered, in 350 F oven about 25 mins or until heated through. Cut into wedges.
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