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Polenta

1 cup finely ground cornmeal
1 cup coarsely ground cornmeal
6 cup water

Mix all three ingredients in a pot, and cook over medium heat,
stirring constantly. It will take a long time to cook - maybe 45
minutes or longer. After the mush is cooked, it will be able to
support a spoon plunked straight down into the center of the pot.
(some cookbooks say it will pull away from the sides of the pot,
but I never got that to happen to mine.)

Spread the cooked mush onto a large flat pan with a lip (a jelly
roll pan is best, but anything, really, will do). I have poured
it into a bowl and then sliced it into half-circle pieces afterwards.

Let cool at room temperature. Slice into squares, or use cookie
cutters for more interesting shapes.

Serving ideas:

Pan fry and coat with maple syrup. Eat as a breakfast dish.

Prepare a tomato sauce. Slice the polenta, lay in a baking dish,
cover with tomato sauce, shred fontinella and/or asiago cheese on
top. Bake at 350 until everything is hot and the cheese has melted.

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