In a heavy saucepan bring water and salt to a boil and gradually whisk in
cornmeal ini a thin stream. cook over moderatly low heat stirring
constantly until thick and pulls away from sides of pan. 40 minutes for
cornmeal, about 15 for instant polenta. Makes about 3 cups.
Pg. 204 October issue Gourmet Magazine,
TOWER@MAIN.CPCNET.COM
(ROB & JEANINE)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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