Polenta

Mix the dry corn meal with the cold water. In a heavy pot, bring the other cup of water to boiling, on high heat. Add the corn meal and cold water to the boiling water in a steady stream, stirring all the the time. Continue stirring during the time of cooking. If the polenta starts to boil too hard, reduce the temp to medium high. Continue stirring and boiling until the polenta becomes very thick and heavy and actually pulls away from the sides of the pot when you stir. This should take about 15 minutes. Quickly spread the cooked polenta is a lightly oiled baking pan and let sit about 5 to 10 minutes until it is stiff enough to cut. Here are some ways to serve the polenta: Serve it with any of your favorite pasta sauces and some hot Italian sausage. Use it as a breakfast food. Slice the polenta about 1/2" thick and fry the slices in a little butter for a few minutes on each side. Pour pancake syrup over the slices and enjoy. Very good this way. Slice it and serve it with your favorite green chili recipe or carne ardovada. Sprinkle some mozzarella cheese over it, too. (see below) For a very quick meal that is low in fat I add a bouillon cube to the cooking of the polenta. Then when I eat it I add 1 scant teaspoon of olive oil and about 2 tbsp of grated romano cheese in the dish. I like it. Our family's favorite green chili recipe 1 pint of whole tomatoes, crushed, juice included 1 lb lean pork, cubed into 3/4" pieces 1 tsp garlic salt 3-4 large cloves garlic, crushed 1-2 cups diced green chili--jalepenos or aneheim 1/4 cup flour 1 pint of water In a deep heavy pot, on medium high heat, brown the pork cubes until cooked through but not crusty. Add the garlic salt and the crushed garlic while browning. Add the flour to take up any juices and mix well. Continue browning for about 2 minutes. Add the green chilis and continue cooking for about 3-4 more minutes. Add the crushed tomatoes and stir well. Add enough water to make a thin gravy-like sauce. Bring the green chili to simmering and simmer for about 1/2 hour. Taste for seasoning and adjust.