Polenta

1. 1

   Boil, in a heavy-bottomed pot: 4 cups water.

2. 2

   When boiling, whisk in: 1 cup polenta, 1 teaspoon salt.

3. 3

   Turn down the heat and stir constantly until the polenta is suspended in the water and no longer settles to the bottom of the pot.

4. 4

   Cook for 1 hour, stirring occasionally, at a bare simmer.

5. 5

   Add water if the polenta gets too thick.

6. 6

   Stir in: 3 tablespoons butter or olive oil, 1/2 cup grated Parmesan cheese.

7. 7

   Taste and add more salt if needed.

8. 8

   (Be careful when tasting the polenta; it is very hot.)

9. 9

   Keep warm until ready to serve or spread it out on a rimmed baking sheet and let cool.

10. 10

    Saute 1 cup fresh corn kernels for 4 minutes, season with salt, and stir into the finished polenta.

11. 11

    Stir 1 cup shelled and peeled fava beans into the finished polenta.

12. 12

    Replace the Parmesan cheese with fontina, pecorino, or cheddar cheese.

No additional tips available.