I liked it the second time than the first...

Polenta Base (from Forks Over Knives Cookbook)

Yields up to 5 cups

Materials

5 cups water

1 ½ cup polenta or coarse corn meal

¾ tsp. salt or to taste

Tools

Stainless steel pot

Measuring cups and spoons

Spatula

Glass pan or stainless steel

Instructions

1       Bring the water to a boil. Add your corn meal stir as you do until the mixture thickens or becomes creamy.

2       Add salt and your seasonings  

3       pour the polenta into a pan and let it sit in the refrigerator up to one hour

I dreaded eating polenta out in Uruguay (2006-08). But I held my breath and decided to try this recipe to see my taste buds really have changed. Amazingly they have and I have enjoyed this recipe.

Polenta Base with Shredded Carrots