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Cook time: 
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  • 4½ cups water or chicken stock
  • 1 cup coarse cornmeal
  • 1 teaspoon salt
  • ¼ cup finely grated Parmesan cheese (optional)
  • ¼ cup fresh chopped herbs, such as parsley, basil and rosemary (optional)
  1. Place water in a medium size saucepan over a high flame and bring to a boil. Gradually add cornmeal and salt. Reduce heat to medium low and cook for about 40 minutes or until the cornmeal becomes quite thick. If desired, add cheese and herbs. Serve as is or place in a lightly buttered 9 inch pie pan and refrigerate until ready to use.

How to eat polenta:
1. Eat it as soon as it’s cooked, like mashed potatoes.
2. Put a dollop or two on soup or chili.
3. Let it cool and then make it into croutons and put in on your favorite salad or soup.
4. Let it cool, cut in into sections and saute in a small amount of olive oil, like a big crouton.
5. Let it cool and then grill or broil it for about 2 minutes per side.
6. Place it in a loaf pan, let it cool and then slice it like sandwich bread.
7. Serve it topped with any kind of chili, ratatouille, caponata, sauteed wild mushrooms, roasted vegetables, no- nonsense tomato sauce, roasted bell pepper sauce  or spinach with garlic and pine nuts.