Ronnie's Notes
Polenta is not a meal-in-a-minute kind of dish and it requires some watching and stirring. But it is worth the effort. Not only is it a tasty, culinary relief from the same old side dishes, it also lends itself to endless variation.
Tips: Second Thoughts Polenta is fine served plain, but consider topping the dish with: • crumbled gorgonzola cheese or freshly grated Parmesan cheese • sautéed mushrooms • marinara sauce • sautéed sausage and peppers If you make firm polenta, you may pour it into a greased loaf pan, chill it, slice it, and fry the slices until they’re crispy. Serve them with gravy or any savory sauce with dinner or with maple syrup for breakfast. RF: I cut out some stuff to make it short. Kitchen Clue Although you may make polenta ahead, it’s better if you serve it immediately. If you do prepare it ahead, cover the pan; add water ¼ cup at a time to reheat and stir to the proper consistency.
Difficulty: Intermediate
Instructions
Pour the water into a saucepan, using the larger amount if you prefer softer polenta.
Add the salt and bring to a boil.
Turn the heat to low.
Gradually add the cornmeal as you stir the ingredients with a wooden spoon.
Continue to cook, stirring occasionally, for 15–, depending on whether you prefer soft, creamy polenta or a firmer version.
At , the mixture will begin to come away from the sides of the pan.
Stir in the butter, if desired.