Polenta is a traditional dish of northern Italy. Made from coarse, stone-ground cornmeal, it is often referred to as Italian grits. In this recipe, adapted from The New York Times, medium or fine-grained cornmeal is used for a more refined version. Serve polenta with all kinds of meats, vegetables, and sauces, as well as fish, like Lake Fish with Lemon Caper Sauce.

Creamy polenta is a great change of pace from mashed potatoes. It provides rich and creamy substance to any dish, like scallops with roasted asparagus and mushrooms. Photo: @sjillzag on Instagram — **Creamy polenta is a great change of pace from mashed potatoes. It provides rich and creamy substance to any dish, like scallops with roasted asparagus and mushrooms.** *Photo: @sjillzag on Instagram*

Polenta Recipe

Ingredients

5 cups water (You may need to add more during cooking).

1 teaspoon salt

1 cup medium or fine cornmeal

1/8 teaspoon fresh grated pepper, optional

Butter

Grated Parmesan for garnish, optional

Instructions

1) Bring water to a boil in a medium-size heavy sauce pan over high heat. Add salt. Pour cornmeal slowly into water, stirring with a wire whisk or wooden spoon. Continue stirring as mixture thickens, 2 to 3 minutes.

2) Turn heat to low. Cook for at least 45 minutes, stirring every 10 minutes or so. If polenta becomes quite thick, thin it with 1/2 cup water, stir well and continue cooking. Add up to 1 cup more water as necessary, to keep polenta soft enough to stir. Put a spoonful on a plate, let it cool, then taste. Grains should be swollen and taste cooked, not raw. Adjust salt and add pepper if you wish.

3) Add 6 tablespoons butter to pot and stir well. Sprinkle with Parmesan, if desired, and serve immediately.

Note: If making ahead, transfer polenta to a double boiler set over low heat. (Or set the saucepan in a pot of barely simmering water.) Cover and keep warm for up to an hour or so. Stir well before serving and sprinkle with Parmesan, if desired.