2 cups. Polenta/cornmeal/masarepa flour
3 cups Boiling water
3 tbs. Oil
Preheat oven to 200C.
Mix together the cornmeal and salt.
Pour in 2 1/2 cups of the boiling water and mix with a wooden spoon.
Cover with a towel or plastic wrap and set aside to rest for 5 to 10 minutes.
Using wetted hands, form balls of dough out of about 1/4 cup of dough and press to form a cake about 3-4 inches wide and 3/4 inch thick. (If the dough cracks at the edges, mix in a little more water and then form the cakes).
Heat the oil in a sauté pan or skillet over medium-high heat. Sauté the patties, a few at a time, to form a light brown crust on one side, 5 to 6 minutes. Flip and brown on the other side.
When all the patties have been browned, transfer them to a baking sheet and bake in the oven for 15 to 20 minutes, or until they sound lightly hollow when tapped.
Serve immediately or cool and freeze. Or prepare in advance and reheat before serving. Makes about 8