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Master Recipe For Polenta

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: MASTER RECIPE FOR POLENTA
 Categories: Grains, Italian
      Yield: 7 Servings
 
           Salt
      2 c  Coarse italian cornmeal
 
  *Use this recipe to make the basic polenta required for preparing the
  "Polenta `Lasagne' with Beef, Tomato, and Red Wine Sauce", "Soft
  Polenta with Porcini Mushroom Sauce", and "Polenta Crostini with Tuna
  Butter and Capers."  Many of these dishes require that you cook the
  polenta, cool it, and cut it into squares. However, the soft polenta
  prepared to serve with Porcini Mushroom sauce has a looser texture.
  If you find that the polenta made from this master recipe is too
  stiff for the soft polenta and mushroom dish, stir in 1/4 c boiling
  water to "loosen" it. TO COOK: Bring 7 c water to boil in a large
  saucepan. Add 1T salt. Stirring constantly with a long-handled wooden
  spoon, add cornmeal in a slow, constant steam o prevent lumps from
  forming.  Simmer, stirring consntly until polenta is very thick and
  creamy and pulls awarom the sides of the pan, 25 to 30 min. Proceed
  immediately a ructed in the individual recipes. MICROWAVE VERSION:
  (Just as good but er) Put 1 T salt, the cornmeal, c water in a 4 qt
  microwave-safe bowl.  Cover and chis mixture on high power, stirring
  every 6 min until cr 24 min in all. Proceed immediately as your are
  ucted in the individual recipe of your choice. Makes 7 cups. *
  Because polenta contanly cornmeal, salt, and water, the texture of
  the cornme important. Unless you have access to a specialty foop or
  want to use mail order, the exact texture of the cornme  you find
  taly is unavailable in the US.
    To find out how to best approximate Italian po, using cornmeal that
  is available here, COOK'S tried m it with fine-ground, coarse-ground,
  and an equal re of the two types (in all cases, Goya brand meal wad).
 
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