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Basic Polenta/For Cheetos




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


Giada De Laurentis from Every Day Italian


List of Ingredients




6 cups water
2 teaspoons salt
1 3/4 cups yellow cornmeal
3 tablespoons unsalted cf margarine

Recipe



Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted.

Note from BL: I actually do mine in the rice cooker. Oatmeal, polenta, buckwheat, all sorts of grains do really well in it.