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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Polenta Recipe

Brought to you by Lanier Publishing Recipes

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Cook Time: 40 min	Prep Time: 1 hr
Yield: 4

Ingredients:
POLENTA ( for 4 persons)
350 gr. yellow maize flour
11 litres of water
1 spoon of salt

Instructions:
1)Boil the salted water; sprinkle in the flour slowly so that no lumps are formed and the water does not come off the boil, mixing it at once with a wooden spoon (the traditional mescola). Continue stirring in the same direction, trying to blend together the surface and bottom layers. Little by little, as the polenta becomes denser it might be easier to mix it with your two hands; if it is too hot you might like to add a little hot water.

2)After 30-40 minutes, the polenta will begin to separate from the sides of the pot, and if you wished you could serve it already; however, it is better to keep it on the fire for another 20-30 minutes. Polenta is said to be better the longer it is cooked, and you cannot overcook it.

3)When the polenta is considered ready, it is poured into a traditional wooden bread-board, from which it is served in slices cut with a special wire (never a knife). Some like to pour it into a terra-cotta bowl, especially if it is particularly soft, and it is then apportioned with a spoon.