Emilio Rigoni's Polenta

Fill saucepan approximately ½ to 2/3 full with water, salt water if
desired. Place over high heat. When water is lukewarm begin gradually
pouring in cornmeal, stirring constantly. When mixture begins to feel
slightly sluggish when stirring, discontinue addition of cornmeal. Keep
stirring!! When mixture begins to bubble, reduce heat to medium. Keep
stirring! When mixture begins to pull away from the side of the pan
increase heat to high. Stir harder!! When mixture pulls away well from the
sides and bottom of the pan the polenta is done! (Polenta should not be
gritty. If it is, cook longer.) Remove from heat and pour onto plate. Form
polenta into a loaf. Let cool. Slice polenta with a knife or dental floss
and place over cheese (blue cheese, longhorn, kasseri, or whatever you
like...blue cheese is great!). Pour spaghetti sauce, or red sauce over.
Heat in micro or oven till heated through and cheese is melted. For an
interesting twist, place chopped onions and longhorn cheese over the top of
the polenta. Pour a basic red chile sauce (enchilada sauce) over the top.
Heat in oven or microwave. A kind of Italian enchilada!! Keep leftover
polenta in the fridge. For a great breakfast the next morning, slice
polenta and fry in butter. Serve topped with maple syrup or fruit syrup,
jam or whatever!!!

Recipe By : Zenophon

From: El Charro Cafe Favorite Recipes

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip