Ba­sic Po­lenta

The Kansas City Star - - Chow Town -

A bowl of po­lenta is com­fort food at its sim­plest and finest. Keep in mind that if you start with high-qual­ity, stone-ground corn­meal, you will end up with bet­ter-tast­ing po­lenta. And be sure to give it the time it needs to cook to prop­erly de­velop that ap­peal­ing sweet corn fla­vor.

Prep: 5 min­utes Cook: 45 min­utes Makes: 6 serv­ings

6 cups wa­ter, plus more as needed 2 tea­spoons fine salt, plus more as needed

1 cup finely ground po­lenta (corn­meal)

1 ⁄2 cup medium-ground po­lenta

3 ta­ble­spoons but­ter, melted and still hot

Mea­sure the wa­ter and 2 tea­spoons salt into a medium heavy-bot­tomed, high-sided saucepan or Dutch oven; bring to a boil over medium-high heat. Add the po­lenta in a slow stream, stir­ring all the while to pre­vent lumps from form­ing. Bring to a sim­mer, then re­duce the heat to low.

Cook, stir­ring of­ten to pre­vent the po­lenta from stick­ing to the bot­tom of the pot, un­til the grains are fully cooked, about 45 min­utes. The po­lenta should be thick and creamy but still pourable. If you find it is too thick to­ward the end of cook­ing, stir in a lit­tle more wa­ter. When the po­lenta is done, taste and sea­son with more salt if needed. Re­move the pot from the heat; stir in the but­ter.

Nu­tri­tion in­for­ma­tion per serv­ing: 231 calo­ries, 6 g fat, 4 g sat­u­rated fat, 15 mg choles­terol, 40 g car­bo­hy­drates, 0 g sugar, 4 g pro­tein, 785 mg sodium, 3 g fiber

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