1 C cornmeal
1 C cold water
1/2 tsp. salt
3 C water
In a small bowl, mix together the 1 C cold water, 1/2 tsp. salt, and 1 C cornmeal. Set aside. In a large saucepan, bring 3 cups of water to a rolling boil. Slowly stir in the water/cornmeal mixture, and return to a boil.* Lower the heat, and let the polenta simmer until thickened, about 15-20 minutes.** Pour into a baking dish, and let cool completely. When ready to serve, remove polenta from baking dish, and cut into wedges. Place on an oiled/greased baking sheet, and broil until heated through and golden brown.
* If you’ve never made polenta or even cornmeal mush, when it boils, the cornmeal mixture will bubble and splatter, and there’s nothing quite like a splatter burn from bits of cornmeal. It’s almost worse than getting burned by bacon grease. It’s advisable to wear long sleeves or (like me) oven mitts until the temperature is low enough that the polenta isn’t bubbling up any longer.
** I’ve seen recipes that call for stirring the mixture occasionally, or for stirring it constantly, for up to 30 minutes. When I make it, I usually do stir the polenta constantly, just because I don’t want it to burn. I’ve found that 15 minutes is usually enough.