Prevent your screen from going dark
Makes 4 servings 1x
Time 20 minutes
1. Put the polenta in a large pot with a cup of water and whisk to form a smooth slurry. Whisk in the milk and a large pinch of salt and set the pot over medium-high heat. Bring to a boil then lower the heat to medium and cook, whisking frequently and adding more water, a little at a time to prevent lumps and to keep the mixture somewhat soupy. Expect to add another 2 1/2 to 3 1/2 cups of water before the polenta is ready.
2. The polenta will be ready in 15 to 30 minutes, depending on the grind. It will be thick and creamy with just a little grittiness and the mixture will pull away from the side of the pot when you stir. For soft polenta, you want a consistency about as thick as sour cream.
3. Immediately after cooking, spoon or pour the polenta into a buttered, flameproof 13×9 inch baking dish. Top with a cup of grated Pecorino or parmesan, and broil until the cheese browns and melts slightly.
— Recipe from How to Cook Everything: Completely Revised Twentieth Anniversary Edition
Polenta with Fresh Corn
When the polenta is almost ready, stir in the kernels stripped from 2 ears corn and cook for 1 minute more.
Polenta Gratin
Immediately after cooking, spoon or pour the polenta into a buttered flameproof 13 × 9-inch baking dish. Top with about 1 cup grated Parmesan or pecorino Romano cheese and broil until the cheese melts and browns slightly. Use a spoon to serve hot or at room temperature.
Grilled or Fried Polenta
Make sure the polenta is fairly thick when cooked. Omit the butter and cheese. Pour the cooked polenta into a greased 8- or 9-inch square pan. Let cool for at least 10 minutes or refrigerate overnight. Cut into 9 or 16 squares and carefully remove them. To grill, brush both sides with olive oil and cook over medium direct heat, turning once, until warmed and charred in places, about 10 minutes total. To fry, heat a thin film of olive oil in a large skillet over medium-high heat and, working in batches, cook the polenta until crisp on both sides, 5 to 10 minutes total.