Basic Polenta

From Andshewasrecipewiki

If the polenta bubbles or sputters at all after the first 10 minutes, the heat is too high, and you need a flame tamer. Properly heated polenta will do little more than release wisps of steam. When stirring the polenta, make sure to scrape the sides and bottom of the pan to ensure even cooking. Use this polenta as the base for any stew or braise, especially osso buco. Cooked leafy greens also make excellent toppings for soft polenta.

Serves 4 to 6

• 6 cups water
• Table salt
• 1 1/2 cups medium-grind cornmeal , preferably stone-ground
• 3 tablespoons unsalted butter , cut into large chunks
• Ground black pepper

Directions Bring the water to a rolling boil in a heavy-bottomed 4-quart saucepan over medium-high heat. Reduce the heat to the lowest possible setting, add 1 1/2 teaspoons salt, and pour the cornmeal into the water in a very slow stream from a measuring cup, all the while whisking in a circular motion to prevent lumps.

Cover and cook, vigorously stirring the polenta with a wooden spoon for about 10 seconds once every 5 minutes and making sure to scrape clean the bottom and corners of the pot, until the polenta has lost its raw cornmeal taste and becomes soft and smooth, about 30 minutes. Stir in the butter, season with salt and pepper to taste, and serve immediately.