polenta

prep time:  tbd
cook time:  tbd
servings:  6 - 8

ingredients:
6 cups water
2 teaspoons alt
2 cups yellow cornmeal
1/4 cup + 2 teaspoon vegetable oil

steps:
1.  heat 6 cups water and the salt in heave 4-quart dutch oven or saucepan to boiling.  begin whisking water vigorously and add cornmeal in a very thing but steady stream taking care not to let lumps form.  reduce heat to low.  continue cooking polenta uncovered, stirring frequently, until very thick; 40 - 60 minutes

2.  for fried polenta, coat inside of 11 x 7 x 2-inch baking pan with 2 teaspoons of oil.  transfer polenta mixture to baking pan, spread in smooth, even layer.  let stand uncovered at room temperature until completely cooled and very firm; at least 6 hours.

3.  unmold polenta onto cutting boar.  cut polenta crosswise into 1 1/4-inch wide strips.  cut strips crosswise into 2 - 3 inch long pieces.

4.  heat remaining 1/4 cup oil in large heavy skillet over medium-high heat until hot; reduce heat to medium.  fry half the polenta pieces at a time, turning as needed, until golden brown on all sides; 4 - 5 minutes.

- from the worst italian cooking class ever (but the recipes are good)