1 cup medium grind cornmeal
1 cup milk or water
3 cups boiling water
1/2 tsp salt
Optional: grated cheese
Heat water to boiling. In a two-quart saucepan, whisk the cornmeal and salt together with the milk. Add the boiling water slowly, whisking as you go.
Bring to a slow boil, whisking constantly. Stir and cook until it is thick, and larger bits of cornmeal are soft. Note: it takes about 20 minutes for the raw taste of cornmeal to disappear.
Add cheese if desired. Serve immediately, or pour into a loaf pan and chill to slice and fry later.
Note: Sliced cornmeal fried in butter, but mashed down with the back of a spatula into a thin cake is delicious when fried to a medium brown on each side.
Here’s a great link with good information and recipes for cornmeal and polenta.
2018