Use traditional cornmeal rather than instant polenta. The grains need time to swell; keep scraping the bottom and folding the mixture over itself until no dry mealiness remains.
Make ahead Spread leftovers in a shallow dish and refrigerate promptly. Slice the cold polenta and heat it in a skillet to 74°C throughout, with lightly crisp edges.
Polenta di Storo
Prep 5 min · Cook 55 min · Serves 6 · Difficulty Easy
Method
Bring the water to a boil in the heavy pot and add the salt. Keep a small kettle of hot water nearby for adjusting the consistency.Bring the water to a boil in the heavy pot and add the salt. Keep a small kettle of hot water nearby for adjusting the consistency.
Pour in the cornmeal in a thin, steady stream, whisking continuously. Once the mixture has thickened, switch to the wooden spoon.Pour in the cornmeal in a thin, steady stream, whisking continuously. Once the mixture has thickened, switch to the wooden spoon.
Reduce the heat to maintain slow, regular bubbles. Cook for about 45 minutes, stirring frequently and lifting the polenta from the bottom toward the center. If it tightens before the grains are tender, work in a little hot water. The finished polenta should be cohesive and firm, without a gritty raw center.Reduce the heat to maintain slow, regular bubbles. Cook for about 45 minutes, stirring frequently and lifting the polenta from the bottom toward the center. If it tightens before the grains are tender, work in a little hot water. The finished polenta should be cohesive and firm, without a gritty raw center.
Turn the hot polenta onto the serving board or into a warmed serving dish. Bring it straight to the table and divide into six portions.Turn the hot polenta onto the serving board or into a warmed serving dish. Bring it straight to the table and divide into six portions.
