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Polenta

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

  1. 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.

The cookbook cover with a blue background and fine typeface.
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. Buy the full book from Amazon.
TagsPorridgeItalianEuropeanPolentaRice & GrainsSideDinnerVegetarianNut FreeGluten Free5 Ingredients or FewerCookbooks
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