Bring a few inches water to a boil in the lower half of a double boiler, then lower the heat. Bring 8 cups water to a boil in the top part of the double boiler directly over the heat, then add the salt and cornmeal as for traditional polenta. Cook, stirring constantly, until the consistency is even, then place the pan over the simmering water and cover. Cook for 1 1/2 hours. If you're in the kitchen, give it a stir every now and then, but it will come out all right if left unattended. Taste for salt, turn off the heat, and stir in butter. To hold, lower the heat so that the water barely simmers and let stand until ready to use.
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|Serving Size: 1 Serving (47g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 48 (27%)|
|Amt Per Serving||% DV|
|Total Fat 5.3g||7 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 10.2mg||3 %|
|Sodium 622.9mg||21 %|
|Potassium 118mg||3 %|
|Total Carbohydrate 31.3g||9 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 28.3g|
|Protein 3.3g||5 %|
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Calories per serving: 181
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