If you cannot imagine how mere cornmeal can be turned into a tasty meal, then undoubtedly you have never eaten polenta prepared in an Italian kitchen. Once considered peasant food, polenta is now appearing in even the most elegant restaurants. Earlier in this century, polenta was a staple food eaten out of necessity, sometimes two or three times a day. Some families would dump a big mound of polenta onto a board, and everyone would sit around sharing it. It would be flavored with broth, a little sauce, vegetables or sausages. Polenta is still a staple in many homes in northern Italy today, particularly in the regions of Veneto, Piedmont, and Tuscany, although generally considered "home cooking" and not served for company.
Polenta has had a reputation for lengthy and extremely laborious cooking that originates in its Italian roots. Throughout history polenta was cooked over a wood fire in a central hearth or on a wood stove in a traditional curved bottom copper pot with a long handle called a paiolo. Copper was preferred as it conducts heat evenly, and the curved bottom of the pot exposed a greater portion of the cornmeal to the heat which insured there was no corners for the polenta to get stuck in and allowed for even cooking. The long handle of the pot kept the cook a comfortable distance from both the fire as well as the sputtering cornmeal. Constant stirring with a long-handled paddle, stick, or spoon was necessary to keep the polenta from burning. Today, there are very few of us that still cook over a wood fire, and our heavy bottomed cookware and modern stoves that have burners we can maintain at a constant low heat, allow us to let the polenta simmer away on its own with just occasional stirring to prevent lumps.
Polenta can be creamy, served soft with a scoop of sauce, or firm served as a side dish to grilled or roasted meats, or stirred into soups and stews to thicken and add flavor. Whatever way you choose to eat polenta, the basic principles of preparation remain the same. Although you now can buy instant polenta that can be prepared in under 5 minutes, or even precooked polenta ready to be sliced and fried or grilled, I find the effort it takes to prepare polenta the old fashioned way to be the best.
Basic Polenta Recipe
6 Cups Cold Water
1 Tablespoon Salt
1 Cup Cornmeal
3 Tablespoons Butter
2 Ounces Grated Parmesan Cheese
Bring the water to a boil in a medium saucepan. Add the salt and reduce the heat to medium low. As soon as the water begins to simmer, start pouring in the cornmeal in a thin stream, very slowly while stirring constantly with a wooden spoon to prevent lumps. Once all the cornmeal has been added, keep the water at a simmer, and stir frequently. It should take between 25-30 minutes to fully cook the polenta. Once cooked, the polenta should pull away from the sides of the pot easily. Just before it has completely cooked, stir in the butter and the cheese.
