Preparation:
Spray an 8x4 inch loaf pan with cooking spray. In a large heavy saucepanc, bring 3 cups water and the salt to a boil. Reduce the heat and gradually add the cornmeal in a slow, thin stream, whisking constantly to prevent lumps from forming. Cook, stirring frequently, u ntil thickened, 5-10 minutes. Stir in the pepper flakes. Spread the polenta into the pan, smoothing the top. Refrigerate, covered, until firm, at least 30 minutes. Preheat the oven to 350 degrees; lightly spray a baking sheet with spray. Invert the loaf pan to release the polenta, then cut into 1" thick slices; place on the baking sheet. Bake until the edges are golden brown, about 30 minutes. |
