6 cups of water or low sodium vegetable broth
1 3/4 C organic polenta
2 tablespoons unsalted butter (optional)
Salt to taste
1. Bring 6 cups of water or broth to a boil in pan. Add in salt to taste and begin to whisk in the cornmeal. Once the mixture has come to a boil reduce the heat to low and cook until the mixture thickens, stirring occasionally. The cornmeal should be soft and tender. And this should take about 30-50 minutes, depending on the type of polenta you are using. Stir in butter (optional)
2. Serve with tomato sauce, I personally reheated leftover sauce from my previous dinner and I added parboiled potatoes as well as zucchini to it. Heat everything until the sauce is warm and the zucchini is tender.
3. I also opted to not use butter and instead I added sliced avocado to mine for some healthy fats.I then drizzled on some habanero hot sauce to taste because I like some spice in my life.