Serves 6 to 10
You’ll never stir polenta again.
2 tablespoons unsalted butter or olive oil, plus more for greasing
2 cups (320 g) polenta, preferably organic and stone-ground
7 to 10 cups (1.6 to 2.5 l) water or a mixture of water and whole milk (see notes)
2 teaspoons flaky sea salt
Preheat the oven to 350°F (180°C). Grease a 4-quart (4-l) ovenproof saucepan, a 12-inch (30-cm) heavy ovenproof deep-sided frying pan or cazuela, or a 9-by-13-inch (23-by-33-cm) earthenware, ceramic, or glass baking dish. Add the polenta, water, salt, and butter and stir until blended. (As Paula wrote in the original recipe, “It will separate, but don’t worry—it won’t come together for more than half the cooking time.”)
Bake uncovered for 1 hour and 20 minutes. Using a long fork, stir the polenta, season with more salt if needed, and bake for 10 minutes longer. The polenta should be tender, fluffy, and glossy. Remove from the oven and let rest for 5 minutes.
To serve, pour onto a wooden polenta board or pizza peel, into a buttered bowl, or simply bring to the table in its baking vessel.
NOTES To vary the consistency of the cooked polenta, simply adjust the amount of liquid. Paula offered a range for the liquid measurement so you may dial in your preference. To achieve firm, medium-soft, or soft polenta, respectively, use 7 cups (1.75 l), 8 cups (2 l), or 10 cups (2.5 l) of water or a combination of water and milk.
Paula prefers a wide pan because the greater surface area coaxes out more polenta flavor by toasting the grain as it cooks. Her favorite pan was a 12-inch (30-cm) “Peking” pan, a wok developed by Joyce Chen.
The recipe can be halved, though leftovers are arguably the best part. To halve the recipe, use a 10-inch (25-cm) baking dish or 2- to 3-quart (2- to 3-l) saucepan. Reduce the initial cooking time to 45 minutes.
Cover and refrigerate leftover polenta for up to 3 days. To make polenta cakes, cut into pieces, brush with butter or oil, then sauté or grill.