Polenta -- Village
- 1/2 teaspoon salt
- 1/4 cup oil
- 1 pound farina
Bring 2 quarts of water to a boil. Stir salt and oil into water. Slowly add farina to boiling water. Stir continuously so that no lumps develop. The polenta is done when all water is absorbed and it coats the back of a spoon.
Recipe courtesy of Rocco Dispirito