[nynor]

polenta:

get some corn grits.

3 parts water
1 part grits
salt
parmesan cheese
butter to taste (1 Tbs butter per part of water).


bring water to a boil in a shallow sauce pan. add grits, water, salt, and butter. reduce heat to simmer. stir constantly, otherwise grits will clump. stir and break up clumps until grits form a thick consistency. let simmer on very low heat for about 15 minutes more. sprinkle parmesan on top of polenta. allow to cool. at room temperature, polenta should be a consistency that can be sliced.

many eat polenta with marinara. i eat polenta plain, with marinara, or with a bit of cajun style sprinkle. good stuff.