For a smaller cast iron skillet size
~Cut 1 lb weiners or sausage

~Polenta:
Boil:
1 c water
1/2 t salt

Stir in:
2 1/2 oz cornmeal (regular or coarse)
Stir well and cook on very low heat 20 min or so.

Mix:
3 oz milk or broth for DF
1 oz yogurt or a little whey (optional)
1 egg
1/2 oz sugar or maple syrup or honey, or any combination.

Into polenta pan stir in
1 oz butter or lard or tallow

Stir milk mixture into buttery polenta until it has no lumps.

Stir together:
2 1/2 oz regular grind cornmeal
1/4 t baking powder
1/4 t baking soda
1/4 t salt

Mix into polenta pan very gently but thoroughly.

Pour over weiners or sausages and bake 20-30 min at convection roast 350*.

~Tamales are made with broth so use that for dairy free and lard or tallow.

For TWO 9x13 casseroles
~Make the polenta:
In saucepan boil:
4 c water with
2 t salt

Stir in:
10 oz (2 c) coarse ground cornmeal
Stir as it boils a little then turn way down and continue to cook gently about an hour with the lid on. Be sure it isn't sticking to the bottom of the pan.

Mix together:
12 oz milk
4 oz yogurt (this makes like buttermilk. Now I have whey which I will be using as well.)

Beat in:
4 eggs

In polenta pan stir in as it melts:
1 stick butter (4 oz)

Stir yogurt-egg mixture into cooked buttery polenta until smooth and has no lumps

Stir together:
10 oz regular ground cornmeal
1 t baking powder
1 t soda
1 t salt
1/4 c (1.75 oz) sugar
OR 1.75 oz maple syrup or honey

Mix well mixed dry ingredients into wet ingredients gently but thoroughly.

Pour into TWO 9x13 pans.

~Prepare the weiners
Cut 2-3 lb good quality weiners into slices and distribute on top of cornbread batter. Press into batter a bit.

~Bake about 30 minutes at convection roast 350*.

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