Polenta

What CAN'T you do with polenta?

• Ingre­di­ents:
• 6 cup water or broth
• 1 tsp. sea salt or table salt
• 1 ¹⁄₂ cup yel­low cornmeal
• 2 tbsp. olive oil

In a heavy saucepan, bring the water to a boil and add salt. Grad­u­al­ly add corn­meal by hand­fuls in a thin stream into the boil­ing water, stir­ring con­stant­ly to pre­vent lumps, until all of the corn­meal has been added.

Reduce the heat to low and cook the mix­ture, stir­ring con­stant­ly, for 20–25 min­utes, or until it becomes very thick and leaves the side of the pan (Patience! This step can take quite a while!).

Remove from heat and add olive oil.

Makes 6–8 servings.