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Polenta

1 cup corn meal polenta
1 cup cold water
1 cup 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.

Here are some ways to serve the polenta:

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. (see
below)

For a very quick meal that is low in fat I add a bouillon 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.


Our family's favorite green chili recipe

1 pint of whole tomatoes, crushed, juice included
1 lb lean pork, cubed into 3/4" pieces
1 tsp garlic salt
3-4 large cloves garlic, crushed
1-2 cups diced green chili--jalepenos or aneheim
1/4 cup flour
1 pint of water

In a deep heavy pot, on medium high heat, brown the pork cubes
until cooked through but not crusty. Add the garlic salt and the
crushed garlic while browning. Add the flour to take up any juices
and mix well. Continue browning for about 2 minutes. Add the
green chilis and continue cooking for about 3-4 more minutes. Add
the crushed tomatoes and stir well. Add enough water to make a
thin gravy-like sauce. Bring the green chili to simmering and
simmer for about 1/2 hour. Taste for seasoning and adjust.

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