Preparation info
  • Serves


    • Difficulty


Appears in

By Rose Gray and Ruth Rogers

Published 1995

  • About


  • 350 g (12 oz) polenta flour
  • 1.75-2 litres (3-3.½


Put the polenta flour in a jug with a ladle so that it can be poured in a steady stream.

Bring the water to a boil in a large saucepan and add 1 teaspoon of salt. Lower the heat to a simmer and slowly add the polenta flour, stirring with a whisk until completely blended. It will now start to bubble volcanically. Reduce the heat to as low as possible, and cook the polenta, stirring from