This is my favorite method for making polenta. No reason to freak out about lumps with this recipe. Adapted from Zuni Cafe Cookbook.
- 5 c water
- 1 c polenta/coarse-ground cornmeal
- 1.5 tsp kosher salt, to taste
- 2 tbsp olive oil
Heat water to a simmer in a saucepan, and whisk in the polenta. Continue stirring until the water returns to a simmer. Keep heat on very low and allow to cook for 1 hour, uncovered. Stirring occasionally, allow mixture to reach a thick but fluid consistency. If it becomes stiff, add a bit of water. Add the salt and olive oil. Adjust to taste. Transfer the polenta to a double boiler set over simmering water. Put a tight-fitting lid over the polenta and keep it over the double boiler for at least 30 minutes.
Serve hot, topped with just about anything you would put over pasta or rice or grains.
Pour remaining polenta into a dish and store in the fridge. To eat, cut into squares and fry or grill the leftovers.