fried, of course.

When visiting Italy, you may call it polenta.

Use a 1:3 ratio of cornmeal to water.

1 cup yellow cornmeal

3 cups water

some salt

put 1 cup water and 1 cup of cornmeal together and mix.

Slowly add it to the other two cups of water and salt.

Cook over low heat until thick, stirring constantly.

Pour into a greased loaf pan, cover and set in fridge overnight.

The next day, tip out of pan and slice.

Fry until golden brown in butter or bacon grease.

Top with maple syrup.

This can also be done with grits.

Published in: on August 1, 2010 at 9:16 am  Comments (1)  
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One CommentLeave a comment

  1. …came here by emily… i live close to switzerland – and polenta is a very common dish – yours look good!

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