MORE ANSON MILLS POLENTA

Like cornmeal mush, soft polenta is spoonable and served piping hot—a sturdy savory porridge.

EQUIPMENT MISE EN PLACE


For this recipe, you will need a heavy-bottomed 2½-quart saucepan (preferably one with flared sides), a wooden spoon, and a whisk.



1
cup (6 ounces) Anson Mills Artisan Handmade Coarse Rustic Polenta Integrale

Spring or filtered water

1
teaspoon fine sea salt

½
teaspoon freshly ground black pepper

2
tablespoons unsalted butter

3
tablespoons finely grated Parmesan Reggiano (optional)





Place the polenta and 4 cups of water in a heavy-bottomed 2½-quart saucepan (preferably one with flared sides) and stir to combine. Set the pan over medium-high heat and bring to a simmer, stirring constantly with a wooden spoon, until the first starch takes hold, 5 to 8 minutes. Reduce the heat to low and cook, stirring frequently, until the grains are soft and hold their shape on a spoon, about 1 hour. Whisk in the salt, pepper, butter, and Parmesan. Serve hot. (To keep the polenta hot for up to 30 minutes before serving, transfer it to a bowl, cover, and set the bowl over a saucepan of barely simmering water. If necessary, thin the polenta with hot water before serving.)