Polenta
Polenta is an important component to Northern Italian cooking.
2 cups finely ground corn meal
9 cups water
1 Tbsp olive oil
salt to taste
1. Add the oil to the water, bring the water to a boil in a large pan.
2. Add the polenta a bit at a time mixing constantly with a wire whisk. Be careful, as the polenta thickens up it will splash.
3. Once all the polenta is mixed reduce to a low heat.
4. Add a pinch a salt. Mix it in and taste to see if it is salty enough. If not repeat this step.
5. Cover and let simmer for 45 minutes. If you have a nice stainless steel pan with a thick bottom you can leave it simmer alone. If you don't have such a pan you are going to have to mix it often with a wooden spoon.
6. If the polenta is too thick you can add a little bit of boiling water to thin it out.
Let it cool just a bit before serving. Be careful when you eat it polenta really holds its heat well. Even 15 minutes after you turned it off it's still hot enough to burn your mouth.
Be sure that the polenta you are using is not instant. If it is follow the instructions on the package.