Adding the cornmeal to the water, and avoiding lumps, is the only challenging part of making good polenta. In the restaurants, we make it to order, and I vacillate between using fine and medium grinds, depending on the finished consistency I am looking for. The coarser polenta has more presence on the plate and such a deep corn flavor that I think itās a good place to start. Of course, fine or āinstantā polenta has the advantage of being quicker to make. Traditionally, polenta is made using a wooden spoon, though I use a whisk. If you donāt need or want this much polenta, you can halve the recipe with good results.
Recipe information
Yield
serves 8
Ingredients
Preparation
Put the water in a deep saucepan over high heat and bring to a boil. Slowly whisk in the polenta, adding it in a slow but steady stream and keeping the whisk moving. Decrease the heat to low and keep stirring, enough to avoid sticking. Youāll notice when the grains swell and the polenta begins to thicken. Add the cheese and season with a little salt. You can hold the polenta for up to an hour in a metal bowl covered with plastic wrap. When ready to serve, you may need to whisk in up to 1/4 cup additional hot water to restore the creamy texture.
