Standard Technique:
1 pound or slightly more of coarsely ground corn meal (you want corn meal the consistency of fine to medium-grained sand, not flour, and if possible stone-ground)
2 quarts boiling water (have more handy)
A heaping teaspoon of salt ( for people like me with high blood pressure, I do not use as much, so use to your own health specifications.)
Set the water on the fire in a wide bottomed pot and add the salt. When it comes to a boil, add the corn meal in a very slow stream (you don't want the pot to stop boiling), stirring constantly with a wooden spoon to keep lumps from forming. Continue stirring, in the same direction, as the mush thickens, for about a half-hour (the longer you stir the better the polenta will be; the finished polenta should have the consistency of firm mashed potatoes), adding boiling water as necessary. The polenta is done when it peels easily off the sides of the pot.
Shortcut:
Put the basic recipe in a crockpot slow cooker. Cook on low over night (at least about 6 hours). In the morning you will have the smoothest, creamiest polenta you only dreamed about.
Don't tell anyone about this secret shush unless you tell them its here on CES!
