Stirred Polenta

This is a master recipe to allow you to prepare the five recipes that follow. Use a large flat-bottomed sauté pan so that evaporation will take place a bit faster. While in the old days, when one worked on the hearth or a small inefficient stove, the pot was large and rounded at the bottom to catch all the heat from the flames, we need flat-bottomed pans to catch all the heat from our flat gas and electric burners.

When you check the polenta for doneness, tilt the pan and bunch the