When I first started making polenta, I followed the rules and stood by the stove, constantly stirring. Since I realized that you don’t really have to do that, we eat a lot more polenta.
| ||4 || cups water |
| ||1 || tsp. salt |
| ||1 || cup coarse-ground cornmeal |
- In a medium-large saucepan, bring the water and salt to a boil. Slowly whisk in the cornmeal, pouring it in a steady stream. Cook over low heat, stirring constantly, for 2 to 3 minutes. Cover the pan and cook for 45 minutes, uncovering the pan every 10 minutes to stir for a minute. If the polenta seems too thick at any point, add about a half-cup of boiling water, and stir until smooth.
- Remove the pan from the heat and keep covered until ready to serve; stir before serving.
For tips on using leftover sauce, read Carrie Floyd’s Kitchen Limbo column on surplus cooking.