So I’ve never made it before because it’s pretty available at the food emporiums nearby. But I thought what the hell, time to expand my culinary skills a little bit more. I use fine cornmeal for it, but you can use medium cornmeal.
I used a basic recipe for Polenta:
8 cups of water
10 oz. fine grain yellow cornmeal
3 tsp. salt
Combine water and salt, bring to a boil. Let a stream of cornmeal into the boiling water and whisk until all the cornmeal is consumed. Set the heat to med-lo and simmer for 40 minutes, stirring every 10 minutes.
Number one, it’s delicious. Straight out of the pot it has a creamy texture. But here’s where it gets versatile, put it in a container and refrigerate it. Then pop it out of the container, slice and sautee in some butter, or chunk it up and use your favorite tomato sauce.
I haven’t deep fried it yet, I need to get fresh peanut oil before I do. Probably see how much the 10 gallon jugs at Five Guys costs. Yes, they sell the potatoes and the peanut oil, all has custom UPC codes on them.
Spewing Truth in the face of Lies 
My parents always talked about polenta but we never had it at home. I think they had so much of it growing up that they didn’t want to see it again. I’ve had it a few times but haven’t developed a taste for it. I’ll have to give it another shot.