Polenta

Instructions

Bring the water to a boil in a heavy saucepan and add the salt. Whisk constantly with a stainless steel whisk while you pour in the cornmeal in a slow, steady stream so it does not clump.

Lower the heat to a slow simmer and keep whisking until the mixture starts to bubble. Cover the pan and cook for 45 minutes, stirring every 2 to 3 minutes with a wooden spoon, always in the same clockwise direction. If it gets too thick, stir in a little hot water or skimmed milk until it is creamy, and taste often to see whether it needs more salt.

To eat it hot from the pan, put a tablespoon of water in a deep ceramic dish, scrape the polenta into it, and serve it with a big wooden spoon. Just before the polenta comes off the heat, you can stir in any of the additions listed below.

For a microwave version, boil the water on the stove and pour it into a large microwave-safe bowl with the salt. Stir constantly while you pour in the cornmeal in a steady stream.

Microwave on medium power for 2 to 5 minutes, or longer for a bigger batch. Take the bowl out and stir hard, because the polenta cooks unevenly and stirring breaks up lumps. Repeat until the polenta is thick.

For a faster microwave method, boil the water, add the salt and cornmeal, and microwave on medium power for 5 to 8 minutes depending on quantity. Stir vigorously to break up the lumps, and repeat the cooking and stirring if it needs to thicken further.

Stir-in options for the end of cooking: 2 tablespoons olive oil or butter with ½ cup grated cheese; 2 tablespoons olive oil, 2 to 3 cloves minced garlic and ¼ cup chopped sun dried tomatoes (drained if in oil); ½ cup canned sweet corn kernels with ¼ cup sliced green Spanish olives; 1 minced, seeded jalapeño chili with ½ cup grated cheddar cheese; or 2 tablespoons butter with ½ cup crumbled gorgonzola, topped with caramelized onions.