Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
- 1 pound or slightly more (500 g) coarsely ground corn meal
- (you want corn meal the consistency of fine to medium-grained sand, not flour)
- 2 quarts (2 liters) boiling water (have more handy)
- A heaping teaspoon of salt
Yield: polenta to serve 4.
Making polenta from scratch like this takes a fair amount of effort, because you really do have to stir constantly, or the polenta will stick to the bottom of the pot and burn. If you like polenta, you should consider purchasing a polenta maker, which is a pot with a motor-driven paddle that takes care of the stirring for you. Also, while polenta is nice year round, making it in the summer will heat your kitchen, which is something you would likely rather do without. Commercially prepared polenta doesn't have the consistency of the home-made variety, but will work and is a terrific timesaver. Not to mention easier, and cool.