Polenta

Here is the recipe for the simplest, lump-free polenta that I have found. The recipe can be made with water, half milk-half water, or chicken stock; it all really depends on how you plan on using the polenta. Making polenta is really a ratio, rather than a hard and fast recipe. As I mentioned in Nosheteria, the "recipe" can change according to climate, altitude, etc. So I usually have a bit more cooking liquid than needed.

Serves 4

1 cup polenta, coarsely ground corn meal
4-4 1/2 cups cooking liquid
drizzle of olive oil
salt to taste
1-2 tablespoons fresh, chopped sage (optional)

Start off by putting half of the liquid, all of the cornmeal, a drizzle of olive oil, and a sprinkling of salt in a large pan. Put the rest of the liquid in another, smaller pan, and set to simmer. Turn the pot with the polenta on to medium heat, stirring continually until pot begins to boil. At this point, turn the heat down to simmer, and continue stirring until polenta begins to thicken. When the polenta is thick and shiny, add a ladle of hot liquid, and continue stirring. Repeat this process until liquid has been absorbed, polenta is soft to taste thus thickened properly, about 20 minutes. If adding the sage, add the herb with the last few ladles full of liquid.