Recipe courtesy of David Rocco
Episode: The Sagra
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Marco's Polenta
Total:
45 min
Prep:
5 min
Inactive:
10 min
Cook:
30 min
Yield:
8 servings
Level:
Intermediate

Nutrition Info

Total:
45 min
Prep:
5 min
Inactive:
10 min
Cook:
30 min
Yield:
8 servings
Level:
Intermediate

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.

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