INGREDIENTS

INSTRUCTIONS

In a large pot, bring the water to an almost-boil. Bruno said his
grandmother taught him the secret of a great polenta is to not let the
water come to a full boil. Slowly, piano-piano, add the corn meal as
you stir the water. Bruno said to add the corn meal to the water 'as  a
light rain'. A round wooden stick is used to stir the polenta as it
cooks (it looked like a minature baseball bat). The polenta is now
stired 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.
Bruno served the polenta hot, by scooping it onto a plate. He added a
layer of freshly-grated Parmesan, perferable Pecorino cheese, and  then
a big scoop of his famous Ragu sauce.  Alternatly, 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.  Per
serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat);  0g
Protein; 0g Carbohydrate; 0mg Cholesterol; 811mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates  Recipe by: Bruno Juvia, Roma Italy  Converted by
MM_Buster v2.0n.

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“Every good thing you have ever enjoyed comes from God”

Nutrition (calculated from recipe ingredients)
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Calories: 453
Calories From Fat: 38
Total Fat: 4.5g
Cholesterol: 0mg
Sodium: 927.1mg
Potassium: 362.7mg
Carbohydrates: 96.1g
Fiber: 9.1g
Sugar: <1g
Protein: 10.2g