Ingredients:
3 cups water
2 teaspoons salt
1 cup cornmeal
Directions:
In a medium saucepan, over high heat, bring the water to a boil.
Add the salt and in a steady stream, add the cornmeal, stirring vigorously.
Cook and stir for 10 minutes, until the polenta is smooth and leaves the side of the pan.
Transfer the hot polenta into a clean empty orange juice cans.
Let cool and then refrigerate until firm.
Open the end of the cans with a can opener and shake polenta out or push it out.
Cut into 1/2″ slices.
Grill or saute polenta rounds in olive oil or butter.
Servings: 6
Time preparation: 2 min.
Time total: 92 min.