Polenta #1

This is polenta at its most fundamental: yellow cornmeal stirred into boiling water with salt, cooked low and slow until thick, then finished with butter and a generous shower of grated Parmesan. No shortcuts, no add-ins, just the real thing.

Mixing the cornmeal with cold water first before adding it to the boiling pot is the key to lump-free polenta. Dumping dry cornmeal straight into hot water creates instant clumps that no amount of stirring will fix. Fifteen minutes of constant stirring over low heat transforms it from gritty slurry to a smooth, creamy porridge that pulls away from the sides of the pot.

Chef Tips

• Stir constantly and don’t walk away. Polenta scorches on the bottom fast, and burnt cornmeal tastes bitter.
• The polenta is done when it’s thick enough to hold its shape briefly on a spoon before slowly sliding off.
• For the sauteed version, spread leftovers in a shallow pan at least ½ inch thick. Thinner slices crumble when you flip them.
• Use a mix of half olive oil and half butter for frying. The oil raises the smoke point so the butter browns without burning.

Variations

• Stir in mascarpone or gorgonzola instead of Parmesan for a creamier, more indulgent version.
• Top sauteed slices with marinara sauce and a blob of ricotta for a quick Italian appetizer.
• Add fresh rosemary or sage to the butter while it melts for an herbed finish.