Ingredients:
3¼ cup water
¾ teaspoon salt
1 cup cornmeal
Procedure:
Stir ingredients in a saucepan over
medium- high heat until they come to a slow boil. Reduce heat to low, cover and cook for 15 minutes. Stir frequently. Spread the polenta in a bread pan. Wait until it is completely cool, and
then cut into 2-inch wide slices. Fry them in a skillet over medium heat
in 2 Tablespoons of butter, 10 minutes on each
side until crunchy.
