INGREDIENTS

INSTRUCTIONS

Use this formula for grit-sized cereals-polenta, barley, and rice grits,
seven-grain or any other fairly coarse cereal.
Bring water to a boil, add 1/4 to 1/2 teaspoon salt, then gradually whisk
in the cereal. Lower the heat and simmer, partially covered. Give it a stir
every now and then to keep it from sticking or boiling over. Most cereals
thicken before the grain is actually cooked, but you can detect its raw
taste. Cook until the cereal actually tastes done, 25-40 minutes, depending
on the grain. Makes 4 cups.
Recipe by: Deborah Madison,"Vegetarian Cooking for Everyone"
Converted by MM_Buster v2.0l.

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