The key to great polenta is cooking it long enough to allow the cornmeal to swell and fully cook. If undercooked, it is grainy and bitter.
Use olive oil instead of butter and plant-based cheese to make this recipe vegan - it is already gluten-free.
Like all good things, it does take a bit of time, but it's worth it. It's great for your arms, and of course, you will need to have a glass of wine to do it. It's a labour of love - but one that has other rewards - any leftover polenta should be poured immediately into an oiled slice dish or flat container. Then simply slice once cold and fry in plenty of olive oil until crispy and golden - a delicious component of a decadent breakfast.
Ingredients (serves 4 or 2 with leftovers..)
1 cup of medium or fine polenta - NOT INSTANT POLENTA
2-3 tbls butter or olive oil -
1 tsp kosher salt
½ cup finely grated Parmesan, pecorino or Fiandino
5 cups (1.25L) of your choice of stock
Method
Bring stock to the boil in a medium-sized heavy-based saucepan—why? - the heavy base distributes the heat so you don’t get hot spots. Add a teaspoon of kosher salt.
Rain (romantic way to describe gently sprinkle) the polenta into the water while continuously stirring with a whisk to prevent lumps. This is important to get a smooth, delightful polenta. Continue stirring with the whisk for 2 -3 minutes or until it starts to thicken.
Once the polenta has started thickening, use a wooden or silicone spoon and reduce the heat to low. Cook the polenta for 40-45 minutes, stirring every 5 or 6 minutes. If it becomes too thick, simply thin with ½ to 1 cup of warm water.
After 40 minutes, remove a teaspoon of the polenta, allow it to cool slightly, and taste. It should be creamy, have no graininess, and taste like corn. Once it is cooked, the polenta will start pulling away from the pot's sides. Add the butter and/or olive oil and stir to incorporate it, then add the parmesan and adjust the seasoning—the parmesan or pecorino will add a saltiness—add pepper to taste.
If you are not serving immediately, place the mixture into a double boiler to keep warm—you might need to add a little more oil, butter, or water.
