Microwave Polenta

Bring broth and water to boiling in a large (2 or 3-quart) bowl in the microwave. Mix in salt and butter, then cornmeal in a thin stream, stirring rapidly, until smooth. Return bowl to microwave and cook on high 18-20 minutes, stirring every 4-5 minutes. Serve hot. Push leftover polenta into a small loaf pan and press down to compress. Refrigerate. Slice and fry for breakfast, served with sausages and eggs. Or toast slices of cold polenta in the toaster oven to serve with Italian tomato sauce (with meat or without), or with grilled portobella mushrooms. We like polenta with cooked greens and a baked sweet potato for a "vegetarian" meal --ignoring, of course, the chicken broth. :) NOTES: Add 1/2 c. shredded mozzarella, if desired, at the end. Stir to melt the cheese and distribute through the polenta. Posted to EAT-L Digest by Jo McGinnis <jmcgin@AZSTARNET.COM> on Feb 15, 1998