Author Notes
When I was little, polenta was one of my favorite meals. Mom would spread any leftover polenta in a pan, chill it, and the next day we’d have pan-fried polenta – another great treat. —mrslarkin
Ingredients
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2 cups
cornmeal
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2 teaspoons
sea salt or kosher salt
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7 cups
cold water, divided
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2 tablespoons
unsalted butter
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2 or more cups Bolognese sauce, ragu, or other sauce of your choice
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Parmigiano Reggiano
Directions
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Bring 5 cups water and salt to a boil.
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Stir corn meal into 2 cups cold water until smooth. Slowly add to boiling water and whisk. Reduce heat to simmer. Continue to whisk for 5 to 8 minutes. Whisk in butter until melted. Taste for salt.
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Spoon the polenta into warmed shallow pasta bowls. Top with ragu, Bolognese, or sauce of your choice. Or drizzle with olive oil. Sprinkle with grated Parmigiano Reggiano.
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