Hot Cereal - Cornmeal 

Polenta, grits, cooked cornmeal, all the same just yummy and satisfying.

~Softer Cornmeal - 4 to 1 ratio
~Double this recipe will fit in the pot!
In 4 qt saucepan boil:
2 c water
1/2 t salt

Add:
1 c coarse or medium grind cornmeal

Stir with whisk until it doesn't stick to bottom.

Stir in:
2 c milk or coconut milk

Whisk again and lower heat. Be sure to stir it off the bottom.

Cover and cook about 30 minutes until it is very thick and doesn't taste like raw corn. It is very good with fat added to it. Try butter or olive oil. Adjust salt. Consider melting cheese right into it as well.

Double recipe so you will have leftovers!
4 c water
1 t salt
2 c cornmeal
4 c milk

~Double Double
Make in 8 qt pot
8 c water
2 t salt
4 c cornmeal
8 c milk
Fits into 2 inch hotel pan and reheats right in the pan.

-Use under:
a thick soup
spaghetti sauce
mexican bowls
curry
~Stiffer Cornmeal - 3 to 1 ratio

~Using 4 qt saucepan boil:
6 c water
2 t salt

Whisk in:
2 c medium cornmeal
Cook then add fat appropriate to the ethnicity you are cooking.

Use right away like a soft tortilla. Spread on plate and top with veggies, tomato and a soft egg!

-Pour into a square type dish and slice later and fry in cast iron pan.

-You can roll into parchment if you want rounds of fried polenta.

-Fried polenta is good with maple syrup, or cheeses.

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