SERVES 6 TO 8
Coarse-ground degerminated cornmeal such as yellow grits (with grains the size of couscous) works best in this recipe. Avoid instant and quick-cooking products, as well as whole grain, stone-ground, and regular cornmeal. Do not omit the baking soda—it reduces the cooking time and makes for a creamier polenta. The polenta should do little more than release wisps of steam. If it bubbles or sputters even slightly after the first 10 minutes, the heat is too high and you may need a flame tamer. A flame tamer can be purchased at most kitchen supply stores, or you can improvise your own. For a main course, serve the polenta with a wedge of rich cheese, meat sauce, or cooked leafy greens. Served plain, the polenta makes a great accompaniment to stews and braises.
7½ |
cups water |
1½ |
teaspoons table salt |
Pinch baking soda (see note) |
|
1½ |
cups coarse-ground cornmeal (see note) |
4 |
ounces Parmesan cheese, grated (about 2 cups), plus extra for serving |
2 |
tablespoons unsalted butter |
Ground black pepper |
1. Bring the water to a boil in a heavy-bottomed 4-quart saucepan over medium-high heat. Stir in the salt and baking soda. Slowly pour the cornmeal into the water in a steady stream, while stirring back and forth with a wooden spoon or rubber spatula. Bring the mixture to a boil, stirring constantly, about 1 minute. Reduce the heat to the lowest possible setting and cover.
2. After 5 minutes, whisk the polenta to smooth out any lumps that may have formed, about 15 seconds. (Make sure to scrape the sides and bottom of the pan.) Cover and continue to cook, without stirring, until the grains of polenta are tender but slightly al dente, about 25 minutes longer. (The polenta should be loose and barely hold its shape; it will continue to thicken as it cools.)
3. Remove from the heat, stir in the Parmesan and butter, and season with pepper to taste. Let stand, covered, for 5 minutes. Serve, passing extra Parmesan separately.