Preparation info

  • Serves


    • Difficulty


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By Tessa Kiros

Published 2003

  • About

This porridge type of polenta — which is like a thick potato purée — is often served with stews, but also goes well with mushrooms, gorgonzola cheese, a meat or tomato sauce, or simply with grated pecorino cheese and butter.


  • 2.5 litres (10 cups) water
  • 400 g (14


Boil the water in a large saucepan with teaspoons of salt. When it comes to the boil, pour in the polenta in a thin, steady stream, whisking continuously with the other hand to prevent lumps forming. Lower the heat and cook the polenta for about 30 minutes, stirring often to prevent it sticking. T