David's Recipe for Polenta
Goes well with many pasta sauces, and it makes a nice change.
Side Dish, Italian
- A few tablespoons of olive oil for greasing the pan and sauteing to reheat (optional)
- 2 quarts boiling water
- A pinch of salt
- 2 cups cold or warm water
- 2 cups corn meal
- Mix the corn meal well into the cold or warm water.
- Add the salt to the boiling water.
- Stirring the boiling water rapidly, slowly add the corn meal mixture. Keep stirring for a few minutes until it starts to thicken noticeably.
- Place a heat diffuser under the pot, and turn down the heat slightly to keep the polenta from spattering and burning you. It will try its best to do so.
- Keep stirring until thick, but at least another ten minutes.
- You can serve it now, semi-liquid, or you can pour it into a greased baking tin, let it harden about 1/2 hour, cut it into squares, and then serve it warm with a hot sauce, or you can let it cool, cut it into squares, and reheat it by sauteing in olive oil, turning once.