True Polenta

Polenta, it's cheap and it's good. I wanted to post about polenta because I feel strongly that the TV chefs are wrong when they say the quick cooking polenta is just as good as the true long version. Polenta is so simple to make that I don't see why putting in the extra love to make it fantastic is such a burden. Northern Italians tend to like their polenta a little loser. But Southern Italians, especially where Daniele's family lives, feel very strongly about the way polenta should be made and served. It should be thick and gel up. It should be more like a custard or pudding then a smooth cream like many TV chefs makes it.

It should be served in a wooden bowl or even better on a big wooden board. The real way to eat polenta is on the large wooden board. After cooking for 45 minutes you pour the hot polenta out on to the board and as it cools it will gel up. When it's time to eat you would use a spoon to scrap your portion of polenta over to you. You would then want to put some kind of sauce on it. Preferably a tomato sauce with sausages. But We've done sauteed radicchio and sauteed wild porcini's in butter as well. 

Here is how to make Polenta:

Ingredents:
2 cups of finely ground corn meal
6 cups of water 2 tabelspoons of olive oil
a nice fist full of salt
some type of sauce for condiment

In a large pot or dutch oven bring the six cups of water to a boil. When it is boiling add in the salt and oil. Then using a whisk, whisk in the cornmeal slowly, being very careful not to get create an lumps. Lumps of polenta really ruin the texture. Once you have whisked in all of the cornmeal set a timer for 45 minutes and begin stirring. You will want to stir the polenta the entire time using a wooden spoon.( My sister in-law who makes great polenta actually uses a stick which was given to her by her mother. I need to find me a good stick!)  It's sometimes a good idea to have a small pot of hot water on the stove to add into the polenta in case it gets too dry while cooking. As it cooks, it should begin to thicken and pull away from the edges of the pot. It will make big ploppy bubbles at you if you stop stirring, so be careful. Polenta burns hurt very badly! When the time is up turn off the heat and get ready to pour it into your serving bowls or on to a big board. It will set up almost immediately. Serve right way with a taste meat sauce. Of course fresh grated parmiggiano is a must on top.

One last note: always drink wine polenta and not water. I've been told by my in-laws that my stomach will explode if it drink water with polenta. This is not true of course but drinking a nice red with it is a lovely addition.