The method used here creates a luscious and creamy polenta that cooks pretty much unattended; in fact, the more slowly the polenta cooks, the better it is. Food52 executive editor Kristen Miglore adapted the method from The Food of Southern Italy by Carlo Middione.
Slideshow: More Polenta Recipes
2 quarts water
1 tablespoon kosher salt
2 cups polenta (not instant)
How to Make It
Set a large heatproof bowl over a saucepan of simmering water; the bowl should be snug and its bottom should be submerged in 1 inch of water.
In another saucepan, bring the 2 quarts of water to a boil. Add the salt. Pour the water into the large bowl, then pour in the polenta in a slow stream while whisking constantly in one direction. Cook over moderate heat, whisking frequently, until the polenta thickens, about 5 minutes. Reduce the heat to low, cover the bowl and cook the polenta until tender and thick, about 1 1/2 hours, stirring every 30 minutes. Scrape the polenta into a bowl and serve.
The cooked polenta can be refrigerated for 3 days. Reheat, adding water if it seems too thick.
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