Polenta – Addition From Corn Semolina

Bring water and salt to a boil. Remove the saucepan from the heat. Pour in cornmeal. Stir. Return saucepan to heat. Place a cooking spoon diagonally across the cooking pot, place lid over the cooking spoon. In this way, the boiling polenta will not splash out.

Stir after a few minutes. Cover the pot one more time. Make the polenta at least 3/4 hour but better longer. Stir often. It will settle to the bottom of the pot, may even burn slightly. When the polenta is very compact, turn it out onto a board and cut it into small slices with a thread tied between your hands. Polenta prepared in this way is especially good with meat dishes with a hearty sauce. The polenta can be enriched shortly before the end of the cooking time e.g. with 50 g butter and/or as much as desired grated Parmesan cheese or possibly Sbrinz. If you do not use a Teflon-coated pot, a layer will form on the bottom and on the rim that cannot be removed once the polenta is cooked. Fill the well-scraped pot with cold water, let it stand for one night. After that, you can easily lift out the layer. It can still be used as a soup garnish.

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