Published January 1, 1995.
The traditional method for preparing polenta is time-consuming and fraught with danger.
Polenta is deceptive. Made with just cornmeal and water and seemingly simple to prepare, it can nonetheless be a challenge, requiring constant stirring, a wary eye for bubbles of molten cornmeal, and the ever-present risk of seizing.
A simple, foolproof method for fluffy, creamy polenta, achieved without lumps or constant stirring.
Our first approach was to substitute a double boiler for the traditional saucepan, but the cooking time was prohibitively long. A heavy-bottomed saucepan on the stove's lowest possible setting (or in conjunction with a flame tamer) shielded the polenta from cooking too rapidly. Keeping the cover on the pot held in moisture and reduced the risk of scorching the polenta, even when we stirred infrequently.
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