INGREDIENTS

INSTRUCTIONS

In a heavy pot, bring 3 cups water to a rolling boil. Have the remaining
water simmering nearby. Add the salt and stir the water rapidly with a
whisk, stirring in the same circular direction to create a vortex, into
which pour the polenta in a thin, steady stream, stirring continuously all
the while to prevent the formation of lumps. Continue to stir after all the
polenta has been added, and lower the heat so that the mixture simmers
slowly rather than boils. When the polenta begins to thicken, replace the
whisk with a long-handled wooden spoon. Add 1 cup remaining water and
continue to stir. Should you find lumps, use the back of the spoon to press
them against the sides of the pot until they break up. Continue to stir the
polenta, being sure to reach down to the bottom of the pot, until it is
thick and pulls away from the sides of the pot. Taste the polenta to be
sure that the grains are tender; add more water as necessary. It will take
15 to 60 minutes, the longer time for certain types of cornmeal that simply
do not become tender quickly. During the last 5 minutes of cooking, stir in
the pepper and butter, followed by the cheese. Remove from the heat. To
serve immediately, pour onto a large platter or into a bowl or individual
dishes. This recipe yields 4 to 6 servings.
Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK -
(Show # CL-8811 broadcast 01-31-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
08-12-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.

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