Marco's Polenta

Name: Marco's Polenta
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 8 servings
Cuisine: italian
Ingredients: 8 cups lukewarm salted water; 1 pound coarse-grain polenta; Extra-virgin olive oil, optional; Grated Parmigiano-Reggiano cheese, optional

Getting reviews...

Level: Intermediate
Total: 45 min

Prep: 5 min
Inactive: 10 min
Cook: 30 min

Yield: 8 servings

Nutrition Info

Level: Intermediate
Total: 45 min

Prep: 5 min
Inactive: 10 min
Cook: 30 min

Yield: 8 servings
Nutrition Info

Ingredients

8 cups lukewarm salted water

1 pound coarse-grain polenta

Extra-virgin olive oil, optional

Grated Parmigiano-Reggiano cheese, optional

Directions

In a large pot set on medium heat, bring salted water to a boil. Slowly pour the polenta into the pot in a steady stream, stirring continuously - the more you stir, the better the texture. When the polenta thickens and bubbles a little, resembling a porridge-like consistency, lower the heat and continue to stir. Tradition says to stir in one direction, and since the constant stirring is a lot of work, I suggest doing this as well. It doesn't hurt to be traditional! Cooking time is approximately 30 minutes. When the polenta is done, pour it onto a flat surface and spread it out evenly with a spatula. Let the polenta sit until it cools and cut it into squares. Polenta can also be enjoyed in porridge form. Simply add some extra-virgin olive oil, Parmigiano cheese, and serve hot.