How to... Make Polenta

Appears in

Published 2009

Method

Put the specified amount of cold water and salt in a deep heavy-based saucepan and bring to the boil. Add the polenta in a steady stream, stirring vigorously with a wooden spoon.
As soon as you’ve added all the polenta, reduce the heat so the water is just simmering and keep stirring for the first 30 seconds to prevent lumps.
The finished texture of the polenta will improve the more you stir it. Leave it to bubble away for about 40 minutes, stirring every few minutes to prevent sticking. When cooked, it should be thick enough to fall from the spoon in lumps.
The polenta can be flavoured with grated cheese or fried vegetables, stirred in at the end, or herbs or chillies, added at the beginning. You can also use stock or milk to cook rather than water.

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