Polenta

An Italian breakfast dish that I was first served while on holiday in Austria.

Ingredients: for each person. 2 oz / 50g maize corn meal or polenta ¼ pint / 150ml water or milk salt to taste

Instructions:

Mix the corn meal and water together with the salt and bring to the boil slowly in a heavy bottomed pan. Simmer gently stirring frequently for 30 minutes until a thick porridge is formed. Add more milk if the porridge is too thick.

Serving suggestions:

Serve with cream or milk or with honey or syrup

Variations:

A richer polenta can be made by adding ½ oz butter to the corn meal before cooking.

Cooked polenta can be allowed to go cold before cutting into squares. These can then be fried or covered with grated cheese and then grilled.

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