Title: Carolina style polenta
 Categories: Italian
      Yield: 6 Servings
 
      2 c  Corn meal or grits
           Water
           Margarine or butter
           Beef or chicken bouillon
           -cubes
           Cracker crumbs
 
  Cook the corn meal or grits according to the package directions, but
  slowly, about twice as long as indicated and do not allow to scorch.
  When the mixture is creamy, not gritty, add about 3 tablespoons
  margarine or butter and several bouillon cubes dissolved in a little
  hot water. Pour the hot, creamy mixture onto about three flat plates
  and allow to cool, forming a thin coating.  Cut into slices and roll
  in cracker crumbs and saute each piece in additional margarine or
  butter. Drain on absorbent paper and cool; place pieces on cookie
  sheets. Reheat before serving.
  
  Serves six to eight.
  
  [ THE BALTIMORE SUN; Sep 2, 1990 ]
  
  Posted by Fred Peters.