MMMM----- Recipe via Meal-Master (tm) v8.02
       Title: BASIC POLENTA
  Categories: Italian
       Yield: 8 servings
       9 c  Water
       1 tb Salt
       3 c  Cornmeal; coarse-grain
   Fat grams    per serving:              Approx. Cook Time:   :40 Bring
   water to a boil in a large heavy pot.  Add salt and reduce heat until
   water is simmering.  Take cornmeal by the handful and add to water
   very slowly, controlling the flow to a thin stream through your
   fingers. To avoid lumps, stir quickly with a long handled wooden
   spoon while adding cornmeal. If necessary, stop adding cornmeal from
   time to time and beat mixture vigorously.  Cook, stirring constantly,
   20 to 30 minutes. Polenta will become very thick while cooking.  It
   is done when it comes away cleanly from the sides of the pot.  Pour
   polenta into a large wooden board or a large platter.  Wet your hands
   and smooth out polenta evenly, about 2 inches thick.  Let cool 5 to
   10 minutes or until polenta solidifies. Cut cooled polenta into
   slices 1 inch wide and 6 inches long. Place slices in individual
   dishes. Serve hot, covered with your favorite sauce. Makes 6 to 8
   servings. Variation: Fried Polenta (Polenta Fritta): Prepare polenta
   and let cool completely.  Cut cooled polenta into slices 2 inches
   wide and 6 inches long.  Pour oil about 1 inch deep in a large
   skillet. Heat oil until a 1-inch cube of bread turns golden almost
   immediately. Fry polenta slices on both sides until light golden.
   Drain on paper towels. Serve hot. It is importent to insure the oil
   is hot enough, otherwise the polenta will absorb oil and your polenta
   will be greasy and unpalatable.