Basic Polenta
1 cup coarsely ground yellow cornmeal
About 2 teaspoons coarse salt
2 tablespoons butter
1/3 cup freshly grated Parmesan cheese
- In a medium-sized saucepan over medium
heat, bring 3 cups of water to a boil. In a small bowl, whisk
together the cornmeal, salt, and 1 cup of water. Pour the cornmeal
mixture into the boiling water. Stir constantly with a whisk
until it comes to a boil.
- Reduce the heat to very low. Cook, stirring
every 10 minutes or so, for 40 minutes, or until the polenta
is thick and creamy. Use a flame tamer if necessary to keep the
heat low enough to prevent the polenta from splattering. If the
polenta becomes too thick add more water. Remove the polenta
from the heat.
- Stir in the butter and cheese.
Serves 4
To make ahead:
Polenta can be kept warm for up to 1 hour. Do not add the butter
and cheese. Cover the pot and place it in a larger pot filled
with simmering water.
To prepare Polenta Crostini: As soon as the polenta is cooked spread it out
over a baking sheet as evenly as possible, to a 1/2 inch thickness.
Let it cool either at room temperature or covered and stored
in the refrigerator until needed. When ready to cook cut polenta
into desired shapes and brush with olive oil and bake for 30
minutes (at 400*F 200*C, turned once), grill for 2 minutes or
sauté in a non-stick skillet at medium-high heat for 5
minutes on each side. Polenta crostini can be made up to 3 days
ahead.
