- 4 cups water
- 2 tablespoons salt
- 1 cup polenta or cornmeal
In a 3-quart saucepan, heat water and salt until boiling. Drizzle in polenta in a thin stream, whisking constantly, until all polenta is incorporated and mixture begins to thicken. Switch to a wooden spoon, pull off heat and continue to stir until thick as paste.
Recipe courtesy of Mario Batali
Recipe courtesy of Bobby Flay