Cooking the polenta covered allows condensation to build up, which eliminates the need for constant stirring. And you can still count on the creamy consistency you’ve come to expect from this dish.
Active time: 10 min
Start to finish: 45 min
Servings: Makes 4 servings.
4 cups water
1 teaspoon salt
1 cup polenta (not quick-cooking) or yellow cornmeal (5 oz)
2 tablespoons unsalted butter
Bring water and salt to a boil in a 3-quart heavy saucepan, then add polenta in a thin stream, whisking. Cook over moderate heat, whisking, 2 minutes. Reduce heat to low and cover pan, then cook at a bare simmer, stirring with a long-handled spoon for 1 minute after every 10 minutes of cooking, 45 minutes total. Remove from heat and whisk in butter until incorporated.
Serve polenta warm.
Cooks’ note: Polenta can be made 20 minutes ahead and kept, covered, at room temperature (do not let stand longer, or it will solidify).
This recipe was found at Epicurious: Creamy Polenta