Cornmeal and Polenta

Polenta is made from cornmeal, coarse or fine, and is cooked in stock or water.

Debates rage over whether polenta should have a thick or thin texture, but it’s really a question of what it is going to be used for. If it is to be sauced with a mushroom ragout, for example, it should be on the thick side. As a bed for grilled chicken or little game birds, it should be thinner.

Polenta can be kept in a double boiler for hours. If it thickens too much, add more stock or water. L