-
1
Heat water Bring 6 cups water and the salt to a boil over high heat in a medium (6-quart) heavy-bottom pot.
-
2
Bring remaining 4 cups water to a simmer over medium heat in a small saucepan.
-
3
Whisk in meal Add polenta to the large pot in handfuls, separating your fingers to let the grain slip through, and whisking constantly; cook until cornmeal has absorbed all of the water, about 3 minutes.
-
4
Lower heat until only one or two large bubbles break the surface at a time (over medium-low or low, adjusting heat as necessary).
-
5
Add water and cook polenta Whisk 2 ladles of simmering water into polenta, and cook, stirring frequently with a wooden spoon, until water has been absorbed, about 5 minutes.
-
6
Continue to add 2 ladles of water every 5 minutes, stirring frequently to prevent polenta from scorching and waiting for it to be absorbed before adding more, until polenta is creamy and just pulls away from sides of pot, about 45 minutes.
-
7
(It may be necessary to adjust heat.)
-
8
Finish and serve Stir in butter and season with pepper.
-
9
Use a damp spoon or ladle to transfer polenta to wide, shallow bowls, and shave cheese over each serving.
-
10
It is not necessary to stir constantly while the polenta cooks, but it is important to stir frequently, taking care to scrape the sides and bottom when you stir.
-
11
Adjust the heat as necessary to keep the polenta at a very slow simmer so it is barely bubbling (otherwise it can splatter and you can burn yourself).
-
12
Serve soft polenta as soon as it is ready (it should be the consistency of oatmeal); it will thicken as it cools.
-
13
Coarse-ground polenta can be found at gourmet shops and many natural-food stores, either packaged or in bulk.
-
14
You can substitute stone-ground cornmeal.
-
15
Soft polenta can be kept warm for up to an hour; cover pan and set over (not in) a pot of very hot water.
-
16
Remove any skin that forms on the top before serving.
