Barbara Kafka

Soft Polenta

Preparation info
  • Makes 5½ Cups ; Serves

    8

    as a Side Dish
    • Difficulty

      Easy

Appears in
The Intolerant Gourmet
The Intolerant Gourmet

By Barbara Kafka

Published 2011

  • About

For corn and polenta basics. We gave the Italians corn, and they returned the favor, with polenta. It replaced the millet that the Roman army had used. Soft, it is an ideal side dish or base for stews.

Ingredients

  • ¾ cup yellow or white cornmeal
  • 2 teaspoons kosher salt
  • 3

Method

Combine 4 cups water with the cornmeal and salt in a 2-quart soufflé dish. Cook, uncovered, in a microwave oven on high for 6 minutes. Stir well, cover loosely with paper toweling, and cook for 6 minutes more.