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Polenta
3 cups of water
1 cup of fine corn meal
Bring to boil water, slowly pour in corn meal, constantly stirring,
let simmer for 15 minutes, and stir frequently to keep from balling
up. Place in a form, let cool. Wrap and keep in refrigerator.
Slice, brown in skillet on both sides and serve with gravy. Cut
into 1/4 inch thick slices, dredge in cornmeal, and fry in butter.
Or place a thin slice of ham and a thin slice of sharp cheese
between two slices of polenta, dip in beaten egg, and fry in butter
until golden.
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Polenta 05