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cups coarse stoneground yellow cornmeal (see note)
Kosher salt and ground black pepper
This polenta was delicious! But the spicy tomato cause was out of this world!!!
This recipe with the spicy tomato sauce is now one of our family's go-to dinners. The best in comfort food!
Did you do the fast or slow method?
The recipe is great. Mine benefited from an extra ten minutes of cooling, perhaps because of my oven. Do you think you can get some actual Italian polenta in stock at your store? Stone ground American cornmeal is good, but I don't think it quite matches the flavor and texture of Italian polenta. My fancy supermarket in the Northeast of the US, did not have any boxes or bags of uncooked polenta in stock.