9 Cups Cold Water
2 Tablespoons Salt
2 Cups Cornmeal
Soft Polenta: Use polenta directly out of the pot, topped with sauce or vegetables as desired. To serve it as Nonna Lina does, scoop a generous portion onto a plate, and let it sit a minute or two. Next top the polenta with a scoop of her famous Tomato Sauce, and offer sausages and meatballs on the side. Of course, grated Parmesan cheese is offered to top the polenta and sauce as well!
Firm Polenta: Once completely cooked, pour onto a wooden board or a greased baking sheet about 2 inches thick and allow to set. Cut into squares and serve as desired.
Baked Polenta: Cut the firm polenta into slices, and place in a buttered baking dish. Add desired topping, and bake at 375 degrees F. until golden.
Grilled Polenta: Cut firm polenta into squares, brush with oil and grill lightly on both sides.
Fried Polenta: Cut the firm polenta into slices and fry in a few inches of hot oil until golden brown and crispy.