Carlo Middione's Polenta Facile
Recipe GLPRfa11532be36282
A traditional Italian polenta dish made with just two simple ingredients—cornmeal and salt—cooked in boiling water until creamy and tender. This rustic preparation celebrates the natural flavor of quality polenta and is versatile enough to serve as a base for toppings, alongside vegetables, or simply finished with a drizzle of olive oil.
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Ingredients
2 cups polenta (cornmeal, not instant)
1 tablespoon salt
Directions
Bring 8 cups of water to a rolling boil in a large pot.
Add the salt to the boiling water and stir to dissolve.
Slowly pour the polenta into the boiling salted water while stirring constantly to prevent lumps from forming. Add the polenta in a thin stream, taking about 2-3 minutes to add it all while maintaining a vigorous stir.
Once all the polenta has been added, reduce the heat to low. Continue stirring frequently to prevent sticking and burning on the bottom of the pot.
Cook for 30-40 minutes, stirring every few minutes, until the polenta is very creamy and pulls away cleanly from the sides of the pot when you stir. The polenta should have a smooth, porridge-like consistency.
Divide the hot polenta among eight bowls or plates and serve immediately. The polenta can be enjoyed plain or topped according to preference.
