Preparation / Directions:
In a large pot, bring the water to an almost-boil. Bruno said his grandmother taught him the secret of a great polenta is to not let the water come to a full boil. Slowly, piano-piano, add the corn meal as you stir the water. Bruno said to add the corn meal to the water 'as a light rain'. A round wooden stick is used to stir the polenta as it cooks (it looked like a minature baseball bat). The polenta is now stired constantly until finished.
Continue to add the corn meal over a 15-25 minute period and then continue to cook and stir but do not let the polenta boil.
Cook a total of about 40 minutes until the polenta on the upper inner surface of the pot begins to turn a golden color.
Bruno served the polenta hot, by scooping it onto a plate. He added a layer of freshly-grated Parmesan, perferable Pecorino cheese, and then a big scoop of his famous Ragu sauce.
Alternatly, turn the polenta out onto a board and with the stick make it about 1/2 inch thick. Allow to cool and then cut into squares for warming later. Cook in skillet in a little olive oil. Serve with Ragu sauce over the fried polent
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