Also known as mush, or gruel, this grain dish was once considered peasant food, but it has enjoyed a popular resurgence in today’s culinary world. It can be served soft and creamy, or allowed to set and be cut and used in any number of dishes.
Bring 5 cups of water to a boil in a large saucepan.
Whisk in the cornmeal, a little at a time.
Cook, stirring often, until the mixture is thick and creamy, about 30 minutes.
Season with salt and serve, or pour the polenta into a pan and refrigerate until set, about 1 hour.
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- 1½ cups coarse cornmeal
- ¾ teaspoon salt, or to taste