Stone-Ground Polenta

Slowly simmered, coarse-ground cornmeal produces an incomparably toothy yet creamy textured side dish with a satisfying taste. I’ve found cooking times can vary by different suppliers, so it’s helpful to read the package directions. Stir the pot frequently with a silicone spatula, especially the bottom, and add salt at the end, if needed. Polenta is also an ideal partner for the Tuscan Short Rib Ragù over Pasta. If desired, stir in a couple tablespoons of