Polenta

One of my favorites. This is a traditional Italian cornmeal based side. It is similar to southern grits but can harden into a loaf for slicing. My favorite thing is to serve warm with steak and gravy and eat some leftovers with a good sharp provolone cheese. Feel free to add any extras like onions, sun dried tomatoes, roasted red peppers, etc... Ingredients: 6 cups water 2 cups cornmeal (stone ground of course) 3-4 tbsp butter 1/4 cup Parmesan or Reggiano cheese (more to taste if your a fan) Bring 6 cups of water to a boil in a cast iron or stainless pot. Salt water liberally and add butter. When water is boiling slowly add cornmeal while stirring constantly. You can either be authentic and stir like hell with a wooden spoon or I cheat and use a hand mixer. Once cornmeal is added lower heat to med-low and stir. With a electric hand mixer continue to stir for 5 minutes scraping all parts of the pot. Polenta will thicken to the point where you will see the bottom and sides while you stir. If your using a wooden spoon this will take more like 20 minutes.