6 cups water
2 teaspoons salt
1 3/4 cups yellow cornmeal
3 tablespoons unsalted butter

Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted.

To make firm polenta, pour the hot polenta into a 9 x 13 baking dish that has been sprayed with cooking spray.  Chill for about 2 hours, or until firm.  Cut into sticks or squares and pan fry in olive oil before serving.

Grains