We served the polenta with Braised Lamb Shanks with Tomato and Fennel (page 260), but it is equally delicious with chicken, veal, or pork, or as part of a vegetarian meal with a salad.
Recipe information
Yield
Makes 2 1/4 cups
Ingredients
4 cups cold water
1 teaspoon coarse salt
1 cup polenta
2 tablespoons unsalted butter
Preparation
Bring the water to a boil in a medium saucepan; add the salt. Stirring constantly, slowly add the polenta, letting the grains pass through your fingers in a steady stream. Reduce heat; simmer, stirring constantly, until the polenta is tender but not mushy, 30 to 35 minutes. Remove from heat, and stir in the butter. Serve hot.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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