Recipes
Polenta
(Makes 4 cups)
1 teaspoon salt
4 cups water
1 cup polenta or stone-ground yellow cornmeal
1/2 teaspoon crushed dried rosemary (optional)
Bring salted water to a boil, then slowly pour in the polenta,
stirring constantly with a whisk to prevent it from lumping. Lower
heat and simmer, stirring fairly constantly until thick, about 10
minutes.
Recipe from Food
for Life, by Neal D. Barnard, M.D.; recipe by Jennifer Raymond.
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