Preparation info

  • Serves

    6

    • Difficulty

      Easy

Appears in

Twelve

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.

Ingredients

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

Method

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