Polenta

Published: Italian Cooking & Living - October/November 2003

With only three ingredients, it's obvious just how simple it is to make polenta. It does however take a little time (about 35 minutes), and you must pay attention while the polenta cooks, stirring frequently so that it doesn't burn. Alternately, you can buy instant polenta in the supermarket. It's prepared the same way, but cooks up in about 5 minutes. For an even quicker fix, especially when you plan to use the firm variation, try buying the pre-made logs of polenta that are widely available at supermarkets and gourmet stores. They are ready to be sliced and cooked as you would firm polenta—grilled, baked or fried.

Polenta is a neutral-flavored dish that can carry other flavors well (which is why it can be paired with just about anything). Try folding in a handful each of grated fontina and Parmigiano and a tablespoon or two of butter to the basic polenta recipe at the end. It will make this lowly cornmeal concoction a true indulgence. Using medium-grind cornmeal will yield the best results: Look for "stone-ground" cornmeal on the label.