This method of preparing this classic dish eliminates the need for constant stirring. By covering the polenta while it cooks, moisture builds up in the saucepan and you can still obtain that creamy consistency without all the elbow grease!
4 C. water
1 tsp. salt
1 C. polenta (not quick-cooking) can substitute yellow cornmeal
2 Tbsp. unsalted butter
1/2 C. finely grated Parmigiano-Reggiano
Bring water and salt to the boil in a 3 qt. heavy saucepan, then add polenta in a thin stream, whisking. Cook over medium heat, whisking 2 minutes. Reduce heat to low and cover pan, then cook at a bare simmer for 45 minutes, stirring with a long-handled spoon for 1 minute after every 10 minutes of cooking. Remove from heat and whisk in butter and cheese until all is well incorporated. Serve warm and enjoy!
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