This is the most basic, fundamental version of polenta. Itās the perfect side to accompany a delicious, long-simmered stew. Or you can serve this basic recipe topped with your favorite sauce; Iām partial to bolognese.
Recipe information
Yield
6 side-dish servings
Ingredients
6 cups water
2 teaspoons salt
1Ā 3/4 cups yellow cornmeal
3 tablespoons unsalted butter, cut into pieces
Preparation
Step 1
In a large, heavy saucepan, bring the water to a boil. Add the salt, then gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, about 15 minutes. Remove from the heat and stir in the butter.
Step 2
Transfer the polenta to a bowl and serve.
Reprinted with permission from Everyday Italian: 125 Simple and Delicious Recipes by Martha Stewart Living Magazine. Copyright Ā© 2005 by Giada De Laurentiis. Published by Crown Publishing Group. All Rights Reserved.
Giada De Laurentiis is the star of Food Network's Everyday Italian and Behind the Bash. She attended the Cordon Bleu in Paris, and then worked in a variety of Los Angeles restaurants, including Wolfgang Puck's Spago, before starting her own catering and private-chef company, GDL Foods. The granddaughter of movie producer Dino De Laurentiis, Giada was born in Rome and grew up in Los Angeles, where she now lives.
