Simmering Grain by the Stirring Method

Many dishes are made by adding grain to simmering liquid, then stirring constantly until the consistency is tender and creamy. This is the method used for making Italian polenta and some types of gnocchi, as well as for American grits and Scottish oatmeal porridge. Water, milk and light stock are the most common cooking liquids.

Grain is added to the boiling water, milk or stock a little at a time; allow approximately four times the amount of liquid to grain. Cooking is continued at a steady simmer until the grain is al dente or, if preferred, thick, creamy, and soft enough to fall from the spoon. For sweet puddings, sugar is added at this stage as it tends to scorch if added earlier.