Polenta

1 cup yellow cornmeal
¾ cup water
3 ¼ cups boiling water
2 teaspoon salt
2 tablespoons butter (or olive oil)

Mix cornmeal with ¾ cup water in a heavy 2-quart saucepan. Stir in 3 ¼ cups boiling water and salt. Cook, stirring constantly, until mixture thickens and boils; reduce heat. Cover and simmer, stirring occasionally, 10 minutes. Remove from heat; stir in butter until smooth.

Spread mixture in a greased 8 x 8-inch square cake pan. Cover and chill until stiff.

Cut into 2x2-inch squares and brown on a nonstick skillet with a little olive oil until both sides are toasted brown. Serves four.