From the blog For Love of the Table
1 c. Polenta (organic stone-ground, if available)
salt & pepper
3 T. unsalted butter
Bring a large pot of water to a simmer—this water will be used in the polenta and also as a bain-marie (double boiler) over which to cook the polenta. While the water is coming to a boil, place 1 t. salt in a 1 ½-to 2-qt. stainless bowl. When the pot of water comes to a boil, measure 3 cups of the water into the bowl with the salt. Using a whisk, stir the water into a whirlpool as you slowly pour in the polenta. Keep whisking in the same direction until the polenta is completely blended in and there are no lumps. Set the bowl over the simmering pot of water. Continue to whisk every few moments until you can see that the grains of polenta have begun to absorb the water and are suspended in the liquid and no longer settling in a mass at the bottom of the bowl. This should only take a few minutes. Cover the bowl with foil, sealing the edges securely. Cook for 1 ½ hours, keeping the water at a bare simmer. Occasionally uncover and stir the polenta with a rubber spatula—adding more hot water if the polenta becomes too stiff. Reseal the foil after each stirring. When finished, the polenta should be thick, soft & smooth and have no raw taste. It may be used immediately, made into firm polenta (see below) or held for up to 4 hours over steaming water. Add more salt and pepper to taste. Stir in the butter just before serving.
To make Firm polenta, spread the finished (buttered and seasoned) polenta in an oiled dish in a 1/2 to 3/4-inch thick round or oval. Chill until firm. Cover with plastic wrap. Use within a week. Makes 6 to 8 portions firm polenta.
(Method for Basic Polenta, adapted from The Splendid Table
by Lynne Rossetto Kasper.)
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