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Polenta, long method




Source of Recipe


Piedmont, Lombardy & the veneto regions


List of Ingredients




7 C water
1 1/4 tsp salt
2 C coarse cornmeal

Recipe



Bring the water to a boil, add salt and reduce to a simmer. In a very thin stream, slowly pour the coarse cornmeal in, stirring constantly to prevent lumps. Continue stirring for 45 minutes.
If too thick, add a little boiling water. Polenta is done when it leaves the sides of the pan and is no longer bitter tasting. Eat hot with cheese, or let it set up and slice and use for fritters, sandwiches, pies, etc.....