Creamy Polenta (water based)
Adapted from Marcella Hazan. Amazing and easy! It you cook it covered, you need to stir less.
4 c. water
1 tsp salt
1 c. polenta (not quick cooking) or yellow cornmeal (5 oz)
2 tbsp unsalted butter
Bring water and salt to a boil in a 3 quart heavy saucepan. Add polenta in a thin stream, whisking. Cook over moderate heat, whisking, for 2 minutes. Reduce heat to low and cover pan, then cook at a bare simmer, stirring with a long handled spoon for 1 minute after every 10 minutes of cooking -- for 45 minutes in total.
4 c. water
1 tsp salt
1 c. polenta (not quick cooking) or yellow cornmeal (5 oz)
2 tbsp unsalted butter
Bring water and salt to a boil in a 3 quart heavy saucepan. Add polenta in a thin stream, whisking. Cook over moderate heat, whisking, for 2 minutes. Reduce heat to low and cover pan, then cook at a bare simmer, stirring with a long handled spoon for 1 minute after every 10 minutes of cooking -- for 45 minutes in total.
Remove from heat and whisk butter in until incorporated. Serve polenta warm. It can be made 20 minutes ahead of time and kept, covered at room temp. If you let it stand longer it will solidify.
