8 cups water, 2 teaspoon salt, 2 cups cornmeal, ¼ cup oil. Bring water & salt to boil in a large pot. Gradually sprinkle cornmeal over water, stirring constantly. Make sure cornmeal has no lumps. Reduce heat to low, partially covering the pot with its lid. Continue cooking until polenta is very thick, about 30 to 35 minutes, stirring often ( spoon must be able to stand upright and not fall to the side). Spoon mixture into oiled cookie sheets and spread out evenly. Allow to get cold, then leave at room temperature for a few hours. Option 1. Brush with spicy tomato sauce, chopped olives and mozzarella cheese, grill then cut into squares. Option 2. Turn polenta out of tin. Cut into 4 cm slices or into squares. Heat about ¼ cup oil in saucepan until very hot, add polenta slices, reduce heat and fry gently until golden brown on both sides, approximately 5 minutes.
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