1 c. corn meal polenta
 1 c. cold water
 1 c. boiling water
 salt to taste
 Mix the dry corn meal with the cold water.  In a heavy pot, bring the 
 other cup of water to boiling, on high heat.  Add the corn meal and cold 
 water to the boiling water in a steady stream, stirring all the the time.
 Continue stirring during the time of cooking.  If the polenta starts to boil 
 too hard, reduce the temp to medium high.  Continue stirring and boiling 
 until the polenta becomes very thick and heavy and actually pulls away 
 from the sides of the pot when you stir.  This should take about 15 
 minutes.  Quickly spread the cooked polenta is a lightly oiled baking pan 
 and let sit about 5 to 10 minutes until it is stiff enough to cut.
 Serve it with any of your favorite pasta sauces and some hot 
 Italian sausage.
 Use it as a breakfast food.  Slice the polenta about 1/2 thick and 
 fry the slices in a little butter for a few minutes on each side.  Pour 
 pancake syrup over the slices and enjoy.  Very good this way.
 Slice it and serve it with your favorite green chili recipe or carne 
 ardovada.  Sprinkle some mozzarella cheese over it, too.
 For a very quick meal that is low in fat I add a bullion cube to the 
 cooking of the polenta.  Then when I eat it I add 1 scant teaspoon of 
 olive oil and about 2 tbsp of grated romano cheese in the dish.  I like it.