Elena slowācooks her polenta the traditional way, which can be a soulāsatisfying experience if you set aside the time. When polenta is cooked properly, each grain of cornmeal slowly absorbs the liquid until it swells, becoming perfectly tender and seeming to disappear within the whole.
Recipe information
Total Time
1 hr
Yield
Makes 4 servings
Ingredients
5 cups water
1 tablespoon extraāvirgin olive oil
1 1/4 teaspoons coarse gray sea salt
1 cup polenta (not quickācooking; 5 oz)
1 1/2 tablespoons unsalted butter
Preparation
Step 1
Bring water, oil, and sea salt to a boil in a 4āquart heavy pot, then add polenta in a slow stream, whisking. Cook over moderate heat, whisking, 2 minutes. Reduce heat to low and cook at a bare simmer, uncovered, stirring frequently with a longāhandled spoon, 45 minutes. Remove from heat, then add butter and stir until incorporated.
Step 2
Serve immediately.
