Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Boiling water 1 c Medium grind cornmeal
1 ts Salt

This way of cooking is perfect. It require little attention. You can
serve it underneath a serving of greens, with lamb shanks, or with
other toppings which are to follow this recipe.

1. Bring about 2 inches of water to boil in bottom of double boiler;
reduce to simmer and keep it there during the cooking process.

2. Set top of double boiler over simmering water, and add 4 cups
boiling water. Add salt, then gradually, sprinkle in the cornmeal,
whisking constantly to avoid lump formation.

3. Cover and cook until polenta is very soft and smooth, 1 1/4 to 1
1/2 hours, stirring for several seconds every 10 ot 15 minutes. (Once
cooked, polenta can be covered and saved for up to 4 hours and
reheated, stir in a bit of water if necessary.)

There will be 4 recipes suggesting serving presentations, following
this basic recipe.

Polenta can be a tedious thing to make properly. The kitchen's of
Cook's magazine researched it's preparation very carefully and came
up with this recipe which is really very simple and yet turns out as
good or perhaps better than any time and effort consuming method.

Gleaned from Cook's magazine-Jan/Feb issue of 95. typos by Mary
Riemerman Submitted By MARY RIEMERMAN On 03-22-95

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