Polenta
1 cup cornmeal
1 tsp. salt
4 cups cold water
1. Combine ingredients and slowly cook over medium heat for 20 minutes.
2. Pour into 1-inch thick baking dish, cool in fridge overnight and slice into rectangular 2x3 inch pieces. Use a spatula to lift out of pan.
3. Place on preheated and greased griddle or pan. Fry for a minute then flip and fry for 1 more minute.
Serve with syrup or agave nectar.