Yield: 1 Bread Pan
- 4 cups water
- 3/4 tsp salt
- 1 cup polenta
BOIL the water and salt.
ADD polenta, whisking constantly.
STIR until mixture has some texture.
TURN down to low and cook for 2 hours.
POUR into a bread pan and cover.
KEEPS one week in refrigerator.
Polenta makes a great hot cereal, served freshly cooked, or reheated on the stove by mashing with a potato masher with a bit of milk to soften it.
Leftover slices taste really good browned in a cast iron skillet, or in a toaster oven.