Four tablespoons of salt.
Stir to thoroughly mix and then cook until very thick. Cool and then rub through a fine sieve. Pour into sterilized jars and adjust the rubber and lid and seal. Process for twenty minutes in a hot water bath. Remove, cool and then store in a cool, dry place.
ITALIAN POLENTA
Place in a saucepan
Two and one-half cups of boiling water.
And then add
One teaspoon of salt,
One teaspoon of paprika,
One tablespoon of grated onion,