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1
For firm polenta use 4 cups water; for soft polenta use 5 cups water.
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2
Bring water to a boil in a medium-size heavy sauce pan over high heat.
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3
Add 1 teaspoon salt.
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4
Pour cornmeal slowly into water, stirring with a wire whisk or wooden spoon.
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5
Continue stirring as mixture thickens, 2 to 3 minutes.
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6
Turn heat to low.
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7
Cook for at least 45 minutes, stirring every 10 minutes or so.
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8
If polenta becomes quite thick, thin it with 1/2 cup water, stir well and continue cooking.
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9
Add up to 1 cup more water as necessary, to keep polenta soft enough to stir.
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10
Put a spoonful on a plate, let it cool, then taste.
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11
Grains should be swollen and taste cooked, not raw.
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12
Adjust salt and add pepper if you wish.
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13
For firm polenta, lightly butter a baking sheet or shallow dish, approximately 8 1/2 by 11 inches.
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14
Carefully pour polenta into pan.
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15
Using a spatula, spread polenta to a thickness of 3/4 inch.
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16
Cool to room temperature to allow polenta to solidify.
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17
Cover and refrigerate for up to 3 days.
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18
For soft polenta, add 6 tablespoons butter to pot and stir well.
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19
Serve immediately or transfer to a double boiler set over low heat, cover and keep warm for up to an hour or so.
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20
(Or set the saucepan in a pot of barely simmering water.)
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21
Stir well before spooning into low soup bowls.
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22
Sprinkle with Parmesan, if desired.
