- 4 1/2 cups water
- 1 cup yellow cornmeal or stone ground
- Combine cornmeal with 2 cups of the water in a bowl; cover and let stand for several hours or overnight. When ready to cook, transfer the cornmeal to a heavy-duty saucepan and add the remaining 2 1/2 cups of water, the salt and stir the mixture well. Bring to a boil, lower the heat and stir often until the mixture thickens and begins to bubble and leave the sides of the pan; cook about 35 to 40 minutes.
- Pour onto serving platter; add the beef cubes and sauce and serve hot.
- Variation: Spread the polenta out onto a rimmed and oiled baking sheet and refrigerate until firm; cut into slices and lightly fry in olive oil and serve with the beef.
This recipe was featured on Season 27 - Episode 2723.
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