ADAPTED FROM CARLO MIDDIONE
The polenta you can abandon is also the
creamiest polenta—even when you add nothing but water.
With this technique, you won’t need to stir continuously for 45 minutes. You don’t even need to pay very much attention. To serve 8, bring 2 cups (245g) coarse polenta, 1 tablespoon salt, and 2 quarts (1.9L) of water to a boil, stirring occasionally, then set it over slow-simmering water, and cover it. (Use a double boiler if you have one, or just rig up a smaller bowl or pot and cover with foil.) Let it cook for about 1½ hours, stirring every 30 minutes or so. Taste for doneness: The polenta should be very yellow, smooth, shiny, and sweet-tasting. If it is still slightly bitter, cook it longer. Polenta facile can be held in a slowly simmering double boiler in perfect condition for up to 4 hours.
With this technique, you won’t need to stir continuously for 45 minutes. You don’t even need to pay very much attention. To serve 8, bring 2 cups (245g) coarse polenta, 1 tablespoon salt, and 2 quarts (1.9L) of water to a boil, stirring occasionally, then set it over slow-simmering water, and cover it. (Use a double boiler if you have one, or just rig up a smaller bowl or pot and cover with foil.) Let it cook for about 1½ hours, stirring every 30 minutes or so. Taste for doneness: The polenta should be very yellow, smooth, shiny, and sweet-tasting. If it is still slightly bitter, cook it longer. Polenta facile can be held in a slowly simmering double boiler in perfect condition for up to 4 hours.
This makes it perfect for a dinner party, or
anytime you want to get cooking well before dinner time and go about your
business. What’s more—the longer it sits, the better it gets. Any bitterness
fades; every gritty grain swells and turns creamy. You can make it with stock or
add milk or cream or cheese, but even straight water-based polenta will taste
better than it has a right to.
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