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
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