Recipe ingredients
- 9 cups water
- 1 teaspoon salt
- 3 cups cornmeal, coarse-grain
Recipe method
- Bring water to a boil in a large heavy pot.
- Add salt and reduce heat until water is simmering.
- Take cornmeal by the handful and add to water very slowly, controlling the flow to a thin stream through your fingers.
- To avoid lumps, stir quickly with a long handled wooden spoon while adding cornmeal.
- If necessary, stop adding cornmeal from time to time and beat mixture vigorously.
- Cook, stirring constantly, 20 to 30 minutes.
- Polenta will become very thick while cooking.
- It is done when it comes away cleanly from the sides of the pot.
- Pour polenta into a large wooden board or a large platter.
- Wet your hands and smooth out polenta evenly, about 2 inches thick.
- Let cool 5 to 10 minutes or until polenta solidifies.
- Cut cooled polenta into slices 1 inch wide and 6 inches long.
- Place slices in individual dishes.
- Serve hot, covered with your favorite sauce.
Other italian recipes:
Basic polenta recipe
|
