Recipe - Carolina Style Polenta

2 cup Corn meal or grits
Water
Margarine or butter
Beef or chicken bouillon
cubes
Cracker crumbs

Cook the corn meal or grits according to the package directions, but
slowly, about twice as long as indicated and do not allow to scorch. When
the mixture is creamy, not gritty, add about 3 tablespoons margarine or
butter and several bouillon cubes dissolved in a little hot water. Pour the
hot, creamy mixture onto about three flat plates and allow to cool, forming
a thin coating. Cut into slices and roll in cracker crumbs and saute each
piece in additional margarine or butter. Drain on absorbent paper and cool;
place pieces on cookie sheets. Reheat before serving.

Serves six to eight.

[ THE BALTIMORE SUN; Sep 2, 1990 ]

Posted by Fred Peters.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini