Polenta

A simple, rustic polenta made from coarsely ground yellow cornmeal. Creamy when warm, firm when set — a perfect base for slow-simmered sauces.

Ingredients

  • ½ cup yellow cornmeal (coarsely ground)

  • ½ cup cold water

  • 1 cup boiling water

  • ¾ tsp fine sea salt

Method

  1. In a small saucepan, bring 1 cup of water to a boil.

  2. In a separate bowl, whisk together the cornmeal and cold water until smooth.

  3. Slowly pour the cornmeal mixture into the boiling water, stirring constantly.

  4. Reduce heat to low and stir in the salt.

  5. Cook gently for 10–15 minutes, stirring frequently, until thick and creamy.

To Serve

Serve warm as a soft, creamy base for pasta sauce or braised dishes.
For a firmer texture, pour into a lightly oiled dish, allow to set, then slice and grill or pan-sear.