Polenta

Polenta
SERVES 4

If you’re making the whole menu, start with the polenta. It always takes longer than you expect. I typically use a 7:1 or 8:1 ratio (1 cup polenta to 7 or 8 cups of liquid). Use whatever liquid speaks to you — or whatever you have on hand — and whisk frequently. If it still tastes nutty or grainy, add more liquid and keep cooking.

7 to 8 cups water or milk/cream
1 cup polenta
Salt, to taste
3 to 4 tablespoons butter
1 cup grated Parmesan cheese, optional

Add the water to a large pot and over medium heat, bring to a simmer. Slowly stream in the polenta, whisking continuously. Continue to whisk occasionally over the course of 2 to 3 hours to prevent it from sticking to the bottom of the pot. When cooked to the desired consistency (similar to grits) and there is no grittiness to taste, season with the salt, butter, and cheese, if you’d like.