It’s cheap, it’s delicious and versatile; it’s the bourgie’s ideal food. Who would have ever thought something so simple, a little dried cornmeal and the liquid of your choice would make such a wholly complete and satisfying food? Now I’m not speaking of the polenta that you buy, already prepared, molded into a plastic tube, and preserved on your grocer’s shelf. That polenta is neither delicious nor particularly versatile. So you can slice it, and do what with those slices? No, I’m speaking of the polenta that is cooked on the stovetop, then dished onto a plate, the perfect maize nest on which to find some scrumptious piece of braised meat.

But this soothing side dish need not simply be relegated only to the dinner table. Try it made with one half milk, one half water. The polenta becomes a pale yellow, and even creamier in texture, due to the addition of milk. With a dollop of butter, and a drizzle of pure maple syrup, what could be a lovelier porridge on a cold Sunday morning? The salty neutrality of the polenta, along with the subtle sweetness of the syrup– a perfect combination.

Perhaps you want your polenta to have a bit more flavor, but remember this is an accent dish not the main event. In these instances, instead of water, I opt for chicken stock. With a sprinkling of freshly chopped sage added towards the end of the cooking process, the stock gives the polenta just enough intensity to stand up to even the most hearty meat entrees.

Maybe you have not had the best luck in making polenta on your own at home. As with many other simple-tasting dishes, the most subtle differences make the greatest deal. The easiest, most fool-proof method I have found is to make polenta a bit like you would make risotto. The general ratio is one part cornmeal, to four parts liquid. This is of course just an estimate; depending on climate or altitude the ratio could be slightly different.

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 earlier, the “recipe” can change according to climate, altitude, etc. So I usually have a bit more cooking liquid than needed.

Polenta

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.