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1
Gradually add the polenta to the lightly salted, hot water by allowing it to fall from your hand from above the pot like sand through your fingers.
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2
If the water is not boiling, you will be able to stir in all the polenta without lumps forming.
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3
As the temperature rises, the flour will integrate with the water and thicken.
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4
Stir all the time, and if you have used too much of the flour and the mixture is too thick, add a little water.
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5
I taste for salt and perhaps add a little parmesan cheese.
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6
When the polenta is smooth and does not taste of raw maize, it is ready.
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7
You can use this sloppy polenta with anything that has been braising for a while.
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8
Alternatively, pour the polenta into a flat baking dish where it will cool and become firm.
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9
At that point, it can be grilled or oven baked for 20 minutes.
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10
As a grilled slice, polenta can be used as a base for eggplant slices, goats cheese, rocket, prosciutto and so on.
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11
For me, grilled polenta is good with either baked or fried fish and lumps of parmesan cheese.
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12
Baked polenta can be dressed with cheese, roasted capsicum and fine pancetta.
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13
After you have poured the polenta into a tray, some will remain stuck to the sides of the pot.
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14
Let it dry even for a day, and peel these skins off.
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15
They are delicious with parmesan cheese.
