Polenta
This recipe was perfected by Brian Wolff, our lovably obsessive-compulsive chef de cuisine at Lucques. He developed it using our cornmeal of choice from Bob’s Red Mill. If you’re using a different polenta, the cooking time and quantities of water might be a little different. The most important thing to learn from this recipe is the technique. Keep adding a little water at a time throughout the cooking process. There are only a few ingredients, so the cook makes all the difference. Watch carefully, and let the polenta tell you when it needs more water. And most of all, stir, stir, stir!
Ingredients
Preparation
Step 1
In a heavy-bottomed pot, bring 5 1/2 cups water and 1 tablespoon salt to a boil over high heat. Add the polenta slowly, whisking continuously. Turn the heat down to low, and continue cooking for another 20 minutes, whisking often. Add another 1/2 cup water and cook 1 more hour, whisking often and adding 1/2 cup water as needed, about every 20 minutes. The flame should be low, so that the polenta is barely simmering. As you whisk, make sure that you reach the bottom of the pan to prevent the polenta from scorching. I like to use a rubber spatula to scrape the bottom and sides of the pot.
Step 2
Whisk in the butter, and taste for seasoning. Even when the polenta is finished, you might sense it thickening up a little. If so, add a little more water and whisk to get the right consistency. If you’re not serving right away, cover the pan with plastic wrap to keep the polenta from thickening or losing moisture. If necessary, rewarm over low heat before serving.
