Polenta

1. 1

   In a 3-quart saucepan, heat broth and water to boiling; slowly stir in the cornmeal, 1/4 cup at a time.

2. 2

   Bring mixture to boiling; reduce heat to very low. Cover and cook for 20 minutes, stirring often.

3. 3

   Stir in the cheese.

4. 4

   Dump on a greased plate, let harden.

5. 5

   Slice and top with whatever you like.

6. 6

   I fry hot Italian sausage, a small head of cabbage (chopped), add to the sausage pan after removing the sausage.

7. 7

   Cook the cabbage until tender.

8. 8

   Add a can (15oz.) Hunt's tomato sauce (lasagna style) and a 14 oz. jar of pasta sauce, put the sausage back in the pan and simmer for 20 minutes. Pour this over slices of polenta.

No additional tips available.