Ah, you make the "soft" polenta! To be honest, my Mom never made it when we were younger;
but, I have learnt how to make it as an adult.
I boil a pot of water (usually about 6 cups), add 1/2 cup to cool it off a bit, and reduce the heat.
I add 1 cup of the course polenta, one tablespoon at a time, stirring until it begins to bubble.
Then, I add another cup of polenta, this time the fine type, one tablespoon at a time and stirring
until it thickens. I usually have two "tests" to confirm that it's cooked: first, you have to be able
to "smell" the corn and then, the mixture has to "stick" to the wooden spoon I'm stirring with, that
is, it slides off verrry slowly!!
After it's cooked, I'll spread it over plates and top that off with homemade pasta sauce and lots
of freshly grated parmeggiano cheese!!
This picture reminds me of the very first time I was introduced to polenta alla cacciata!!
(Yes, it was "served" on a wooden cutting board!! I was completely enchanted!!))
And, that reminds me, I haven't made it in a looong time!! Now, where did I put that pot??