Polenta- The Easy Way
I tried polenta once before. Not only was it time-consuming, it came out all mushy. I found this quick and easy method, on about.com. Kyle Phillips posted the traditional way with constant stirring for 40 minutes, but a reader- John- posted an even quicker way and I really love it! I used John’s brown-bag method, which came from his friend Patrizia, which came from a family in Valle D’Aosta. If you have a slow-cooker, let me know how that goes! I halve the amount but have posted the full amounts below.
1lb course ground corn meal
2 quarts boiling water
1Tsp (heaping) ground sea salt
Bring water to boil and add the salt. Make sure it is a wide-bottomed and heavy-bottomed pan (vicar).
Add the cornmeal in a slow and steady stream and keep stirring. Keep the water gently boiling. Once the meal has been poured into and well-mixed into the water – here’s the trick – cover it with brown paper, pop on the lid, put on a back burner on a low heat, for 40 minutes. After that time, you have your polenta. Yum! As you can see, I was already tucking into mine before I remembered to take the photo.