Carolina Style Polenta

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

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 TOPIC: Carolina Style Polenta