300 ml/1/2 pt/l 1/2 cup warm water 100 g/4 oz/1 cup fine cornmeal
1.5 ml/1/2 tsp salt
750 ml/1 /pt/3 cups hot vegetable stock 10 ml/2 tsp olive oil
Blend together until quite smooth the warm water, cornmeal and salt. Bring the hot stock and oil to the boil in a large saucepan. Add the cornmeal mixture slowly, stirring constantly to prevent lumps forming. Boil for 2 minutes, still stirring. Reduce the heat, cover the pan and cook very slowly for 15-20 minutes until the water is all absorbed and no gritty taste remains. Turn into a warmed dish.