"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Polenta, by Ruby Dolzanie, is from GENOVA FAMILY COOKBOOK,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 cups boiling water Salt to taste 2 1/2 cups polenta or coarse cornmeal
Put polenta in a bowl and add 1 cup water and blend. This helps to keep the polenta from lumping when boiling. Add to boiling water and cook until it comes away from the pan sides. Dump into a round, square or oblong glass bowl or baking dish. Pack down then dump over onto a plate. Slice and cover with elk, deer or antelope sauce and grated cheese.
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