1 cup yellow cornmeal (fine)
1 cup yellow cornmeal (coarse)
1 teaspoon salt
2 cups boiling water (or more)

Boil the water in a large pan. Add salt.

In a separate bowl mix the coarse cornmeal with the fine cornmeal.

Add the mixed cornmeal to the boiled salted water. Turn down the heat and stir with a wooden spoon (Take the pan off the heat and use a hand-held electric mixer if the polenta gets too lumpy).

Keep stirring for half an hour or so (add more warm water if the bottom starts to burn).

Serve the polenta warm with "red sauce" (with tomatoes), "white sauce" (olive oil and garlic) or with stewed vegetables.

Photo: Mary Melfi.

Prior to World War II corn was much cheaper than wheat in Italy so polenta was relatively inexpensive. So it was served often, but few people admitted to liking it. My mother hated it (She refused to make it in Canada!). Polenta was generally served with vegetables -- some put vegetable broth over it, others put tomato sauce. Frankly polenta on its own is a rather bland dish. Still, if one is curious about the old days and wants to experience what those living in the Italian countryside ate, well then this is The dish to try. Nowadays, corn-based dishes are making a comeback, but I doubt cornmeal cooked in water will catch on, but then one can never know (If the British could be fond of porridge, anything is possible!).

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