1. Bring the stock to a boil in a medium sauce pan. 2. Slowly add cornmeal to the pot whisking constantly to prevent clumping. 3. Return to a simmer while continuing to whisk. 4. Reduce heat to as low as possible, cover, and cook for 30-50 minutes stirring ever 2-4 minutes. 5. Serve as is or pour polenta into a rectangular baking dish, chill for several hours to set the polenta, cut into wedges or circles, bake, sauté, or fry the pieces of polenta until golden brown and crisp. ---------------------------------------------------------------------------
Nutrition
Ingredients
