Polenta

By junerodgers

Ingredients

• 7 cups water
• 2 tsp. salt
• 1/2 tsp. pepper
• 2 cups yellow cornmeal
• 1/4 cup butter

Preparation

Step 1

Bring water, salt and pepper to a boil in a large pot.

Gradually add the cornmeal in a steady slow stream and begin stirring until evenly thickened. I like using a whisk for the initial stirring to keep lumps from forming. As the polenta thickens, reduce heat to low and continue stirring - I switch to a wooden spoon at this point – Keep stirring for about 30 minutes. The cornmeal will swell and soften as it absorbs the hot water, and the longer you stir, the softer and creamier the polenta becomes...but be careful!…there's a certain stage where the polenta starts sputtering and can actually spit out at you...and it is HOT! (while you are stirring, you can wear oven mitts for protection) You will know the polenta is ready when it becomes a soft, creamy, yet compact mass that will actually pull away cleanly from the side of your pot. Stir in butter.

I serve my polenta with a ragout sauce or simply with some melted butter and freshly grated Parmesan.

Polenta can also be fried, broiled or grilled. Spread polenta into a shallow pan; cool in the refrigerator until it becomes firm; cut into 1/2 inch slices.