Homemade Polenta Rounds

I decided to enter a recipe contest for Slow Food USA using my polenta and eggplant sandwich recipe, and in effort to make the dish as homemade as possible, I needed to learn how to make my own polenta.  it was super simple and cheap to make, so I will definitely be using this recipe from now on- wish me luck!

6 cups water

1 3/4 cup organic cornmeal

3 tbsp butter

2 tsp sea salt

1 cayenne pepper, minced

• In a large saucepan, bring the water to a boil
• After it begins boiling, add sea salt and cornmeal
• Reduce to a simmer, add cayenne and begin to whisk mixture together
• Continue whisking every minute or so, for 15 minutes as mixture thickens
• After mixture is thick, remove from heat, add butter and stir until butter melts
• Transfer polenta into a baking sheet so that the entire sheet is 1/2- 1 inch thick
• Let stand for 30 minutes, and then using a round cookie cutter (or just a knife if you don’t need rounds) cut polenta sheet into about 15 slices