6 1/2 cups water
salt to taste
white pepper to taste
2 cups coarse-grain cornmeal
2 beaten eggs
1 cup pecorino, Parmesan or Romano cheese
Directions:
In a large pot, bring water to a simmer. Add salt and pepper. Add cornmeal in a VERY fine stream, stirring with a wooden spoon. NEVER stop stirring and keep the water at a slow, steady simmer. Continue stirring until all the meal has been added to the pot. Add the eggs and the cheese, stirring constantly. Polenta will be ready when it pulls away from the sides of the pot as you stir. Serve at once.
Or, for a firm polenta, transfer to a lightly buttered baking mold (those new silicone molds make good polenta molds) and smooth it on top. Let cool completely, then remove and slice it into shapes for baking, grilling or frying. I like it fried, with Gorgonzola sauce (see my recipe in the index). I ate it this way in Pianello (a vicina di Piacenza). Enjoy! -Diana
Submitted by Diana Bogue Contributed on: and modified on Friday February 16th, 2007
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