Kitchen's Garden

9 Cups Water
1 Teaspoon Salt
3 Cups Cornmeal; coarse grain

• Bring water to a boil in a large heavy pot.
• Add salt and reduce heat until water is simmering.
• Take cornmeal by the handful and add to water very slowly, controlling the flow to a thin stream through your fingers.
• To avoidn lumps, stir quickly with a long handled wooden spoon while adding cornmeal.
• If necessary, stop adding cornmeal from time to time and beat mixture vigorously.
• Cook, stirring constantly, 20 to 30 minutes. Polenta will become very thick while cooking.
• It is done when it comes away cleanly from the sides of the pot.
• Pour polenta into a large wooden board or a large platter.
• Wet your hands and smooth out polenta evenly, about 2 inches thick.
• Let cool 5 to 10 minutes or until polenta solidifies.
• Cut cooled polenta into slices 1 inch wide and 6 inches long.
• Place slices in individual dishes.
• Serve hot, covered with your favorite sauce.
• Makes 6 to 8 servings.
• Variation: Fried Polenta (Polenta Fritta): Prepare polenta and let cool completely.
• Cut cooled polenta into slices 2 inches wide and 6 inches long.
• Pour oil about 1 inch deep in a large skillet. Heat oil until a 1 inch cube of bread turns golden almost immediately.
• Fry polenta slices on both sides until light golden. Drain on paper towels.
• Serve hot.

It is importent to insure the oil is hot enough, otherwise the polenta will absorb oil and your polenta will be greasy and unpalatable.