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I prepared this smooth, yummy, creamy polenta from scratch. Here is the recipe:

  • 3/4 lb. (400 gm) coarsely ground yellow cornmeal
  • 6 cups of boiling water to start, will have to keep adding 4 more cups of boiling water as you cook
  • salt to taste (1/2 tsp.)

Preparation: Bring the 6 cups of water to a rolling boil. Add the cornmeal in a slow stream, stirring constantly with a wooden spoon. Now, you’ll have to keep stirring for 40-45 mins., adding boiling water as necessary. Polenta is done when it peels easily off the sides of the pot. The longer you stir, the better the polenta will  be.  Finished polenta should have the consistency of firm mashed potatoes–not watery, like in many restaurants!

CAUTION:  You can easily burn yourself if the heat is on too high, and the boiling polenta pops up and out of the pot onto your bare hand. On the other hand, if the heat is not high enough, you’ll get lumps.  I just pick out the lumps with a fork as I go.

 

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