Polenta

Seeing my wife dressed in her typical black and stirring this cornmeal concoction over a hot stove for twenty minutes, I can almost believe I married the Italian woman of my dreams. Almost. And then the fantasy ends. (Guest author may or may not have been said wife.)

6 cups water

2 1/2 tsp salt

2 cups coarse or medium cornmeal

8 Tbsp (1 stick) unsalted butter, at room temperature

1/2 cup grated Parmigiano-Reggiano

 

Topping of choice, for example basil pesto, swiss chard pesto, or mushroom ragù.

 

1.     Oil two 9-inch-round pans (for polenta wedges) or two 8-inch-square pans (for polenta squares).

2.     Bring water and salt to a boil in a heavy pot.

3.     Add cornmeal in a slow stream while whisking to break up lumps.

4.     Reduce heat to a simmer, stirring almost constantly with a wooden spoon. (That’s right, we’re taking it old school.) Continue for about twenty minutes. The polenta should be very thick and pulling away from the side of the pot.

5.     Take off the heat, and stir in butter and Parmigiano-Reggiano.

6.     Divide the polenta between the two prepared pans, spreading evenly within each, and refrigerate for a minimum of 30 minutes to set.

7.     Before serving, heat broiler. Unmold the polenta rounds or squares and cut into desired serving sizes.

8.     Place wedges or squares on a baking sheet and broil until warmed through, about 3 to 5 minutes. Experiment to see how golden you’d like the crust.

9.     Spoon on topping and serve. (You can also eat them plain, of course.)