Clarification: Quaker Quick Grits 3619OK, now you got me going, I'm making some tonight while the chicken is baking in the oven. Ennriched White Hominy. cooks 20 min or less, has recipes for microwave or...
The latter. Here is a Luigi Veronelli's recipe, complete with his comments, I posted a few months ago. Note: I think that "rock salt" called for in the recipe is likely to be a misleading translation of coarse (or kosher) salt. Considering that it is used for salting water, I don't think the type matters very much, as long as it is good quality table salt.
Victor
For a soft and creamy polenta, look for finely ground cornmeal; for a more unrefined, chewy polenta, use coarsely ground cornmeal.
Traditionally, polenta is prepared in a large copper pot known as a paiolo, but any type of large pan will suffice. Although the cooking time here may seem excessive, don't try and skimp on it. You will end up will hard polenta that is bitter and hard to digest.
Rock salt to taste 6 cups (1 1-2 litres) water 1 lb (500 g) cornmeal for polenta
In a large pot, bring generously salted water to a boil. As soon as it begins to boil, add the cornmeal very slowly in a thin stream, stirring continuously with a wooden spoon. Continue, stirring constantly and in the same direction, until the polenta is extremely thick (stirring should be difficult) and can be pulled away from the sides of the pan, about 45 to 60 minutes. Serve the polenta warm, or pour onto a wooden bowl to cool. Cooled polenta may be cut into slices, which can then be toasted, fried or grilled.
