Things You'll Need:
- 1 Liter water (4-1/2 Cups)
- 1 Cup cornmeal
- 1 Teaspoon of salt
- 3 Tablespoons butter, or your favorite spreaad
- 4 Quart stockpot
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Step 1
Bring the water to nearly a boil in the stockpot.
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Step 2
Just before the water begins to boil, there will be small bubbles starting to form inside of the water. This is where the salt is to be put in, and then bring the water to a rolling boil.
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Step 3
When the water has reached a rolling boil, put the cornmeal in very gently. When the stream of cornmeal is going into the stockpot, every individual granule should be able to be seen, and the water should stay at a constant rolling boil. Doing so makes certain that they do not cling to each other, and disturb the texture of the polenta. Also stir the water with a whisk, so that the same effect does not occur at the bottom of the pan where they all would settle. When there is no more polenta to put in, remove the whisk, and stir with a wooden, or plastic spoon.
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Step 4
Cook the corneal for about 35 minutes, stirring constantly to keep the mixture moving, and away from the edges. It will begin to take shape, and come together.
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Step 5
After about 35 minutes, it will be time to add the butter, or spread into the polenta mixture. Lower the heat, and stir it until it comes away from the sides of the pot.
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Step 6
Remove it from the pot, and serve it hot from a bowl that has a touch of water in it to keep it from sticking, or spread it about 2 1/2 inches thick to allow to cool for storage.
Comments
srenre said
on 9/4/2009 In the "Things You'll Need" section can you add how much corn meal is needed for 1 liter of water? I don't see it in the recipe either.
Looks easy to do and much cheaper than the premade kind!
vikki9 said
on 7/4/2008 Love polenta! The leftovers are great to slice and pan fry. *****