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6
PersonsEasy
Published 1986
Polenta consists of corn flour, water, and a well-lubricated elbow. The flour becomes polenta when, with constant stirring, it absorbs all the water and turns into a homogeneous, soft, yet compact mass that wipes cleanly away from the side of the pot.
In The Classic Italian Cook Book I gave a recipe for polenta with a high proportion of flour to water that required half the conventional time to stir. Although it has always worked well at home, I have found that