This is my basic recipe for cooking polenta. If you insist on cooking raw polenta, merely increase the cooking time from 5 minutes to 45, and stand there and stir. Secondly, if you further insist on serving the polenta wet, i.e. as a porridge, halt at the appropriate part in the recipe.
Incidentally, wet polenta is almost impossible to reheat, so time it to coincide with your main course being ready. I am being rather hard on wet polenta. It provides an interesting sop to various Italian meat dishes which have plenty of gravy. However, I personally prefer mashed potato in this role.
You will need a wide, deep baking tray, buttered (use about
Cut into 1 cm slices and grill on the barbecue or in a ridged grill pan until nicely brown. It will shrink a little. Don’t attempt to move it once it’s on the grill but leave for a minimum of 5 minutes before turning, this should help prevent sticking.
© 1996 Alastair Little. All rights reserved.