I turn a dish of cornmeal purée into a quick meal by topping it with a hearty sauce of ground veal and peppers. Alternative toppings that go equally well are pasta sauces (see Index).
Heat ¼ cup oil in a large saucepan over medium heat. Add the cornmeal and sauté, stirring constantly, for about a minute so that all the grains are coated with oil.
Add the broth and bring the liquid to a boil over medium heat, whisking all the while. When the cornmeal comes to a simmer, it will bubble vigorously, not unlike a volcano erupting. Quickly put a li