Conference turris::cooks

    My family has this from time to time in the traditional method.
     I will call Mom tonight for the recipe, but be prepared with a
    strong arm or help with stirring.  Once you add the corn meal you
    have to stir it constantly until it thickens.  It's just corn meal
    and water, but I'll get the proportions for you tonight.  The truly
    traditional method of serving it is on a large wood board...one
    the size of the table top.  The polenta is spread over the board,
    tomato sauce is spread over it, and the meatballs and sausages are
    piled in the middle.  Each person sits down and eats off the board,
    taking the sausages/meatballs they want!  No plates!  It's really
    a fun family get-together meal.  
    
    Sarah
    

    2 quarts chicken stock
    (1/2 t salt)
    1 lb. Italian polenta or medium grind corn meal (about 3c)
    1/4 stick (2 T) butter
    Bring stock (and salt) to a boil in heavy 4-qt saucepan.  Add polenta
    in very thin stream, stirring constantly.  Reduce heat and simmer
    until polenta is consistency of thick oatmeal, stirring frequently,
    about 30 minutes.  Mix in butter and serve immediately.
    
    Serves 8.

    A tip for the previous recipe : stir a little of the stock (or you
    can use water) into the corn meal first, before adding it to the
    liquid.  It helps cut down on the lumps.
    
    Sarah
    

    I have not heard of any of the other two methods of preparing, but
    my husbands mother (Ravenello) calls this "wine stew".  I don't
    have a recipe but I can find out from my father-in-law what exactly
    goes into it ( my husbands mother died).  From past conversations
    about GOOD food it seems that lamb, wine and cornmeal are the main
    ingredients(sp).  You could also check with the elderly woman and
    see if she would call it wine stew also.
    Elaine

    Sicilian Fun-Style Polenta:
    --------------------------
    
    Prepare corn meal mush (hot cereal) in heavy saucepan as directed
    on the back of package (usually 1 c. cold water and 3 c. hot water
    to 2 c. corn meal).
    
    HERE'S WHERE THE LARD NOTE COMES IN HANDY : Stir in 2 or 3 tablespoons
    of rendered bacon grease.
    
    HERE'S THE FUN PART:
    
    If you come from a OLD Italian bloodline, as I do, all the wives
    have a porcelain-topped table somewhere in their house (for making
    homemade pasta).  If you don't, any smooth, heat resistant surface
    will do, preferrably one that folks can sit at or a large board
    covered with aluminum foil will do in a pinch.
    
    Clean table top with damp rag.  Dry.  Spread polenta on table...Yes,
    right onto the table, about 1/2" thick.  Top with Italian sauce
    (homemade sauce, a tad thinner than spaghetti sauce, and using Sweet 
    Sausage is primo') and sprinkle with grated Romano cheese.
    
    Arm all Patrons with forks; gather 'round the table; and Go To It!
    
    THIS IS GREAT!  I HAVEN'T DONE THIS SINCE I GOT MARRIED!  I HAVE
    TO HAVE A "POLENTA PARTY" AS SOON AS THE COOLER WEATHER ROLLS IN!
                       

   To cut down a bit on cooking (and stirring!) time, boil most of the
   water (or stock), and mix the cornmeal into some cold water.  Then
   add the water and cornmeal mixture to the boiling water, a little
   at a time.  This also prevents lumping.
    
   Joanne