Polenta

In a heavy saucepan bring 3⅓ cups of the liquid to a boil. Put the cornmeal in a medium bowl and stir in the remaining liquid. Add this to the boiling liquid, give it a quick stir, cover and let it cook undisturbed over low heat for 10 minutes or until thickened and creamy. Add more liquid if necessary to make it drop from the spoon in nice soft plops.

Classic Butter and Parmesan: Stir in 4 tablespoons butter and 6 tablespoons Parmesan Cheese.

Garlic Polenta: Sauté 2 cloves of minced garlic gently in 3 tablespoons butter until it turns pale gold. Stir into hot polenta along with 3 tablespoons whipping cream.

Pecan Polenta: Add ⅔ cup toasted, chopped pecans and ⅓ cup finely chopped parsley.

Cheese Polenta: Add ¾ cup Parmesan or mozzarella cheese or ⅓ cup Gorgonzola. Add 2 or 3 tablespoons of whipping cream if you want.

Herb Polenta: Add 1½ teaspoons dried rosemary, sage, or Italian seasoning.

Cream: Mix 3 ounces cream cheese with ⅓ cup sour cream and place it in a small serving dish. Diners make a well in their steaming polenta and spoon in a dollop of the mixture.

Sausage: Sauté 12 ounces of sliced Italian sausage over medium heat until brown. Add 2 sliced bell peppers and 1 sliced onion. Cook until soft. Drain off the fat. Add 3 cups chopped, canned Italian tomatoes with their liquid. Heat well.

Mound cooked polenta on a platter, spoon on the topping, sprinkle with lots of Parmesan cheese and enjoy.

Mushroom: Fry 8 ounces of sliced mushrooms with 2 cloves minced garlic. Spoon the mixture over the polenta.