5 cups water
½ tsp salt
1 tbsp olive oil
3 cups corn meal
Combine all the ingredients in a large sauce pan. Slowly bring to a boil.
Once boiling, stir often for 4 to 5 minutes to keep the mixture from burning on the bottom. The polenta will thicken as it cooks.
Pour the hot mixture into a large dish so that it is about 1½-inch thick. Let cool completely to set.
Once cooled and set, cut into small squares, about 2-inch across. Place into heated pan with 1 teaspoon of olive oil. Sear each side for 1 to 2 minutes, until slightly golden.
Serve and enjoy.
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