Method:

1. Bring water and salt to a boil and gradually whisk in the cornmeal. Cook the polenta over medium-low heat, stirring constantly with a large wooden spoon or rubber spatula, until the polenta is thick and pulls away the edge of the pot—about 30 minutes for coarse cornmeal or about 15 minutes for instant polenta. Remove from heat. Polenta resembles cream of wheat when first cooked, but it thickens and firms up quickly as it cools, and it will take the shape of whatever container you pour it into when still hot.
2. Once it cools, you can slice it or cut it into any shape you like. You can use biscuit cutters to make perfect circles or even cookie cutters for shapes that will delight your children. Many chefs will fry, broil or grill the slices of firm, cooled polenta for additional texture and flavor.

Serving Suggestion:

For more flavor, add to the just-cooked polenta small amounts of butter, olive oil or grated cheese, or creamy cheeses like goat cheese, gorgonzola or blue cheese. To vary the seasonings, try adding some basil, oregano or cilantro.

Add finely chopped cooked vegetables like mushrooms or sun-dried tomatoes, roasted peppers and olives to the polenta.

Other Recipe Ideas for Polenta

• Make a tamale pie by crumbling cooked polenta and mixing with chili and cheese before baking.
• Create a polenta “pizza” using thin slices of polenta for the crust; top with lots of vegetables and cheese.
• Stuff whole bell peppers or scooped-out zucchini “boats” or other squash with polenta.
• Serve your favorite chili with polenta instead of cornbread. For brunch, serve lightly baked or pan-fried polenta circles topped with a poached or fried egg.