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Ingredients: Metric Units
6 1/2 c. water
Salt and white pepper, to taste
2 c. coarse-grained cornmeal (do not futz with this; make sure it's the right stuff!)
2 eggs, beaten (optional)
1 cup pecorino, Romano or Parmesan cheese (optional)
Directions:
I've seen polenta being served in many an upscale Italian restaurant in the North End and in other parts of the U.S. They make such a big deal of it, but my Nonie will be the first to tell you that, "Polenta is the food of the Peasant!" Not that that's a bad thing. When I was in the Italian town of Pianello for their Truffles and Mushroom Festival, they were serving fried Polenta with Gorgonzola sauce, and a "fizzante" red wine made by a local man. What an experience!

In a large pot, bring water to a simmer. Add salt and pepper.

Add cornmeal in a fine stream, stirring with a long handled wooden spoon. Make sure the stream is so thin that you can see the grains! Keep the water at a steady simmer. Never stop stirring until the cornmeal has been added (sometimes two people are better than one). (Otherwise you end up with lumpy stuff.)

Add two eggs and 1 cup of the cheese, stirring constantly (optional, but makes for a creamier, smoother and richer polenta).

The polenta is ready when is pulls away from the sides of the pot as you stir. Serve at once, or transfer to a mold to make firm polenta.

For a firm polenta, Pour the hot polenta into a lightly-buttered baking pan and smooth it on top. Let cool completely. When cool, slice into shapes for baking, grilling or frying.

Enjoy! -Diana
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Contributed on: and modified on Tuesday June 3rd, 2008