Polenta - cooking recipe

Ingredients

2 c. water
1 c. coarse corn meal (Great Valley Mills)

Preparation

Bring water to a boil in a 10-inch skillet (nonstick).
This can be part chicken broth, white wine or any flavoring such as seasoning packets.
Add corn meal and stir until all liquid is absorbed.
Smooth out with the back of a spoon.
Lower the heat and cook for 1/2 hour.
When the edges pull away from the side of the pan, shake the skillet.
If the Polenta moves, it is cooked. Invert a plate or wooden board over the top of the skillet and turn it over.
Cut into wedges and top with tomato sauce and cheese.