James Peterson's Basic Polenta

Essentially cornmeal, polenta, a specialty of northern Italy, comes in fine and coarse grind. Coarse-ground polenta is harder to locate—it may require a trip to a specialty-foods store—but it has a more robust flavor that justifies the effort. In a pinch, however, fine-ground polenta is a satisfactory substitute. Like risotto, most polenta recipes call for stirring polenta on the stove top almost constantly for it to achieve its characteristic smooth, thick texture. Sally Schneider, in her esteemed book A New Way to Cook, recommends starting the polenta on the stove top and then finishing it in the oven, which eliminates nearly all of the stirring.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a heavy saucepan, combine the polenta, salt, and water and bring to a simmer over high heat.

Step 2

Stir every minute or so over low to medium heat—a bubble should break on the surface every few seconds—for about 35 minutes, or until the mixture is thick and smooth and pulls away from the sides of the pan.

Step 3

Serve hot.

Step 4

Use 3¾ cups water, instead of 4 cups, and as soon as the mixture comes to a simmer, slide the saucepan, uncovered, into a 350°F oven and bake for 40 minutes, stir, and then bake for 10 minutes longer