Soft Polenta

Name: Soft Polenta
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 2 teaspoons salt; ¾ cup coarse cornmeal, plus more for tablecloth; 1 ¼ cups fine cornmeal; 1 tablespoon butter; Beans and sausage (see recipe)

By Molly O’Neill

Published March 17, 1998

Total Time: 35 minutes
Rating: 3(5)
Comments: Read comments

Featured in: From Pot To Plank: Polenta Eaten Off The Table

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Ingredients

Yield:6 servings

2 teaspoons salt
¾ cup coarse cornmeal, plus more for tablecloth
1 ¼ cups fine cornmeal
1 tablespoon butter
Beans and sausage (see recipe)

Ingredient Substitution Guide

Preparation

Step 1
Add the salt to 6 cups of water in a pot, and bring to boil over high heat. Very slowly sift in alternating handfuls of coarse and fine cornmeal, whisking constantly.
Step 2
Add the butter, reduce heat to low and stir with a wooden spoon until the polenta peels cleanly off the sides of the pot as it is stirred, about 20 minutes.
Step 3
Make a circle of coarse cornmeal 15 inches in diameter on a tablecloth, and spread the polenta over it to a thickness of ¾ inch. Top with 4 cups of the beans and sausage and serve on the tablecloth.