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Polenta
Serving Size : 8

1 kilogram corn meal
1 tablespoon salt
3 liters water

In a large pot, bring the water to an almost-boil. Slowly, add
the corn meal as you stir the water. A round wooden stick is used
to stir the polenta as it cooks (it looked like a miniature baseball
bat). The polenta is now stirred constantly until finished.

Continue to add the corn meal over a 15-25 minute period and then
continue to cook and stir but do not let the polenta boil. Cook
a total of about 40 minutes until the polenta on the upper inner
surface of the pot begins to turn a golden color.

Serve polenta hot, scooping it onto a plate. Add a layer of
freshly-grated Pecorino Romano cheese, and then a big scoop of Ragu
sauce.

Alternately, turn the polenta out onto a board and with the stick
make it about 1/2 inch thick. Allow to cool and then cut into
squares for warming later. Cook in skillet in a little olive oil.
Serve with Ragu sauce over the fried polenta.

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