Basic Polenta

6 C. Water

Salt

1 ½ C. Medium Cornmeal, Preferably Stone-Ground

3 Tbsp. Unsalted Butter, Cut into Large Chunks

Ground Black Pepper

Bring the water to boil in a heavy-bottomed 4-quart saucepan over medium-high heat. Once boiling, add 1 ½ teaspoons salt and pour the cornmeal into the water in a very slow stream from a measuring cup, all the while stirring in a circular motion with a wooden spoon.

Reduce the heat to the lowest possible setting and cover. Cook, vigorously stirring the polenta once for about 10 seconds every 5 minutes and making sure to scrape clean the bottom and corners of the pot, until the polenta has lost its raw cornmeal taste and becomes soft and smooth, about 30 minutes. Stir in the butter, season with salt and pepper to taste, and serve immediately. 

Polenta with Parmesan and Butter: Follow the recipe for Basic Polenta, stirring in 1 ½ ounces grated Parmesan cheese, freshly grated (3/4 cup), with the butter. 

Cook’s Illustrated, The New Best Recipe, America’s Test Kitchen, Brookline, Massachusetts, 2004, Basic Polenta, p. 226