Polenta is that great, Italian staple, cooked from coarsely-ground cornmeal. Following traditional recipes say to boil the water first, and then very slowly stir the cornmeal into it – not too fast, or it will form unpleasant lumps. This is all due to the high temperature of the water. This recipe solved that problem by stirring the cornmeal into the cold water. It’s also good because you don’t have to stand at the stove stirring constantly for 45 min.!
4 cups water
1 teaspoon salt
1 cup cornmeal
In a heavy saucepan stir together water, salt and cornmeal. Turn on heat and bring to a boil, stirring constantly. Reduce heat to moderately low, stirring for 2 min. Cook polenta, covered, stirring for 1 min. after every 10 min. of cooking, for a total of 45 min. Remove pan from heat and cover to keep warm. Stir just before using. We often top it with this: Fagioli all’Ucelleto.