~ 2 cups dry cornmeal ~ 5 cups hot water ~ 1 cup vegetable soup broth ~ 2 cups mushroom soup broth ~ 1 tblsp tex mex seasoning ~ 1 tblsp sesame seed oil (or veggie oil, but sesame seed tastes better) Line a long pan with oil. In a pot, put cornmeal in first, tex mex seasoning. Turn stove on high. Mix in soup, then hot water 1 cup at a time. BE SURE TO USE A WHISK! IT'S THE BEST THING TO USE TO MIX IT! When it becomes thick, use a spoon to pour it into the oiled pan. Let it set (harden) for about half an hour. When it becomes thick, before pouring into pan, an optional thing to add is half a cup of cheese if you wish, it's so good. Not very vegan, but still tasty!
For the holidays I also make a 'Berry Polenta', which has become a bit of a hit ~ I make the basic polenta (above, cornmeal + water + sesame oil, changing liquids to only 7 cups water, 1 cup vegetable broth) plus I mix in (at the end) 1 cup raisins, 1 cup cranberries, 1 cup slivered almonds, and adding 1 tsp powdered curry. Very tasty.
Traditional Bergamascans cook the polenta over a wood fire in an unlined copper pot called a paiolo. The sides of the pot char and give the polenta a great smoky taste. This is the only polenta I know how to cook. It calls for just water, salt, and olive oil. No cheese. No milk. No butter. Stirring almost constantly with a wooden spoon for 1 to 1 1/2 hours, or until very thick. As it cooks, the polenta should create bubbles the size of golf balls. When the polenta starts to form a thin, clear film around the edges of the pan, it is done. If the polenta gets too thick, add a little more water to thin it. Stir in the oil, and then taste and adjust the seasoning with salt. If you are short on patience, boil only 4 cups water and whisk 1 cup polenta into 2 cups cold water. Then stir the polenta mixture into the boiling water. 2 teaspoons kosher salt and 1/4 cup extra virgin olive oil.
