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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.

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This basic polenta recipe can be served soft and creamy, or allowed to set and be cut and used in any number of dishes.

Ingredients

  • 1½ cups coarse cornmeal
  • ¾ teaspoon salt, or to taste

Instructions

  1. Bring 5 cups of water to a boil in a large saucepan.
  2. Whisk in the cornmeal, a little at a time.
  3. Cook, stirring often, until the mixture is thick and creamy, about 30 minutes.
  4. Season with salt and serve, or pour the polenta into a pan and refrigerate until set, about 1 hour.

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