A common dish in northern Italy, polenta often takes the place of
bread, potatoes, or other starches. Only yellow cornmeal is used
in polenta, as the white is unknown in Italy. Like most cornmeal
dishes, it is quite versatile, and may be served with any number
of different food sand sauces. It can also be chilled, sliced,
and baked or friend like cornmeal mush.
The amount of water required for polenta depends on the coarseness
of the cornmeal. If you use a rough grind, you may have to add a
bit more water to prevent it from drying out.
1 cup yellow cornmeal
4 cups water
1 tsp. salt
Boil water in a heavy saucepan or the top of a double boiler. Slowly
add the cornmeal, stirring constantly with a wire whisk to prevent
Add the salt and continue cooking over medium heat for about 45
minutes, or until mixture is very thick and soft. Stir almost constantly
to prevent sticking.
2 cup yellow cornmeal
4 cups water
2 tsp. salt
Mix Salt and water in a heavy saucepan or iron skillet. Bring to
a rapid boil.
Slowly pour in cornmeal, stirring constantly with a wire whisk to
prevent lumping. Stir until the cornmeal is well moistened. Smooth
out the top with the back of a spoon, leave uncovered and cook without
stirring for about 20 minutes, or until the edge of the cornmeal
is crusty and inside firm.
Serve hot, right from the pan, or turn out onto a serving platter