|Serves||6 to 8|
|Cook Time||1 hour|
Here is a method that results in a creamy polenta full of body. This technique of stirring every 10 minutes comes from the esteemed Italian cookbook author Marcella Hazan. I have simply put it in my own words.
I have made this polenta dozens of times. The process is simple, but read through the recipe before you start and it will be even clearer.
If you are serving fewer people, make this with just 1 cup of polenta and adjust the ratio of water. But I recommend using 2 cups anyway and planning on leftovers. Chilled polenta sets up. The next day, slice it and reheat in the oven or fry in a nonstick skillet until the edges are crisp.
|~||Salt to taste|
|2||cups cornmeal ground for polenta (see Note)|
|4||Tbsp. butter, or less to taste|
|½||cup grated Parmigiano cheese, or less to taste|
Cornmeal sold for polenta use may be labeled as polenta or polenta grits.
Culinate editor’s note: Cornmeal packaged for polenta (try the bulk section of your grocery store) is generally degermed before being ground. You can also use coarsely ground or medium-grind corn ground from whole kernels; it has more nutrients and is perfectly tasty as a polenta substitute, although the resulting porridge will be less creamy.
This content is from the Kelly Myers collection.
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