I. Love. Polenta.
Polenta can be served for breakfast, lunch or dinner. It's flavor is based on how you prepare it and this food is a reoccurring ingredient in my recipes. Here is the basic know-how on polenta.
Ratio of 1/4 or 1/5. That means for 1 cup of ground corn meal (the building block ingredient to polenta) you will need 4 or 5 cups of water.
1. Boil 4 cups of water and add a dash of salt.
2. Slowly add corn meal into boiling water while whisking. If you dump it all in at once you will get lumpy polenta. Lower heat to very low setting.
3. Continue whisking every few minutes. You will see the mixture start to thicken and whisking will keep it from sticking to the bottom of your pot.
4. After 10 minutes or so, I usually add that 5th cup of water. Your going for the consistency of mashed potatoes.
5. Add a drizzle of olive oil or a pad of butter and then salt and pepper to taste.
1. After serving top with fresh parmesan cheese.
2. For extra creamy polenta, liberally add goat cheese to the polenta while still on the stove and mix in so it melts.