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1
Bring the water and salt to a rapid boil in a heavy-bottomed pot.
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2
Slowly pour in the cornmeal, whisking constantly to prevent lumps.
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3
Lower the heat and simmer, stirring often, until the polenta thickens and tastes done, about 5 minutes.
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4
Whisk in the oil or butter.
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5
The mild corn flavor of polenta makes it a good vehicle for other flavors.
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6
Add any of these to the boiling water: 4 or 5 chopped sun-dried tomatoes, a teaspoon of ground fennel seeds or dried thyme or rosemary, 1/4 teaspoon of red pepper flakes, 2 teaspoons of ground cumin, or a tablespoon of chopped garlic.
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7
At the end, whisk in grated cheese and/or chopped fresh herbs.
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8
Polenta thickens as it cools, making it great for baked breaded cutlets that are crisp on the outside and creamy on the inside, good topped with tomato sauce.
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9
To make cutlets, pour hot polenta into an oiled baking dish to a depth of about an inch.
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10
Refrigerate until cold.
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11
Cut into squares, rectangles, or triangles.
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12
Dip each piece into beaten eggs, milk, or water and then coat with plain or seasoned fine bread crumbs.
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13
Bake at 400 for 10 or 15 minutes on each side.
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14
Polenta is perfect for many disheschunky stews, beans, sauteed greens, and roasted vegetables.
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15
We like it with White Bean & Mushroom Ragout (page 73), Roasted Ratatouille (page 50), Mushroom Sherry Sauce (page 248), and Simple Tomato Sauce (page 251).
