A long-time wish came true in 2007 when our dear friends Beth and Garry gave us a "Polenta Board" for Christmas.

Basic Polenta Recipe 1/2 cup corn meal per person. 4 cups water per cup of corn meal heaping teaspoon of salt per cup of corn meal Bring water to boil, add salt.  Slowly stir in cornmeal avoiding lumps. Cook over medium low heat, stirring steadily,  45-50 minutes.  It's done when the polenta pulls away from the side of the pot.		Not too long after the holidays, Beth was over so we opted to "inaugurate" the board (sorry Garry). Barry and Pat joined Ann and Beth and me for an old fashioned feast of polenta topped with Ann's outrageous "red gravy" and meatballs.  I made some brasciole that simmered in the sauce as well.  Hmm-hmm, good!!!
	Pat and Barry toast the camera while Jim spreads the polenta onto the board.             photos (left) courtesy of Beth Feltus and her phone-cam!

For those who aren't familiar, Polenta is a cornmeal mush that was a common and adaptable staple of the poor, rural families (similar to grits of the American South).  It's very adaptable and has of late risen above it's once humble status to become a darling of foodies.  When I was growing up it was a treat to be invited to (first) my Great Aunt's house or (later) to one of Dad's cousin's homes to share in the communal polenta meal.  In either case, the "mush" was spread onto a board placed over the table; the sauce and meat dumped on top; and we ate...and ate.   No plates!  Just cut a section from what was in front of you, pull it close and "mangia!" 

Every fall as the weather starts to turn cool I start thinking about those meals and wanting to make polenta.  Now, we've got a board of our own.  Thanks, Beth and Garry!!!!