For Perfect Polenta, It's Time to Stop Stirring

Updated at: Thu, 17 Aug 2023 03:50:09 GMT

Step 1

admit it's usually done after about an hour—Maria Teresa uncovers the pot, stirs vigorously again for a few minutes. It's done.

Step 2

We used Maria Teresa's method for our Soft Polenta and loved the results. Which makes sense, because the science bore out the wisdom of Maria Teresa's method.

Step 3

Her vigorous initial stirring—always with a whisk, not a spoon—was key; it quickly releases a significant amount of starch from the corn—enough so that continued stirring later is unnecessary—which is gelatinized by the hot water. This produces a thick, smooth polenta in which the cornmeal granules are suspended, rather than sink to the bottom (where they are likely to burn or stick). And that is what allows her—and us—to walk away from the pot during most of the low-heat cooking.

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