T > wrote:

> Would appreciate any of your Polenta recipes.

Here is Luigi Veronelli's recipe, complete with his comments. I think
that "rock salt" called for in the recipe is likely to be a misleading
translation of coarse (or kosher) salt. Considering that it is used for
salting water, I don't think the type matters very much, as long as it
is good quality table salt.

Victor

For a soft and creamy polenta, look for finely ground cornmeal; for a
more unrefined, chewy polenta, use coarsely ground cornmeal.

Traditionally, polenta is prepared in a large copper pot known as a
_paiolo_, but any type of large pan will suffice. Although the cooking
time here may seem excessive, don't try and skimp on it. You will end
up will hard polenta that is bitter and hard to digest.

Rock salt to taste
6 cups (1 1/2 litres) water
1 lb (500 g) cornmeal for polenta

In a large pot, bring generously salted water to a boil. As soon as it
begins to boil, add the cornmeal very slowly in a thin stream, stirring
continuously with a wooden spoon. Continue, stirring constantly and in
the same direction, until the polenta is extremely thick (stirring
should be difficult) and can be pulled away from the sides of the pan,
about 45 to 60 minutes. Serve the polenta warm, or pour onto a wooden
bowl to cool. Cooled polenta may be cut into slices, which can then be
toasted, fried or grilled.