Use this basic recipe for toppings and variations of all kinds.
Bring the stock to a boil in a tall-sided saucepan (the polenta likes to spit and gurgle and jump out of the pot). Add the salt, and while whisking over medium-high heat, add the polenta in a slow and steady stream.
Reduce the heat to a gentle simmer and stir occasionally for about 30 minutes or longer, up to 1 hour. Feel free to adjust the consistency by adding more stock, water or even milk or cream. Taste for salt and adjust, and then whisk in the olive oil. Serve hot.
Recipe by, PCC Cooks instructor
Source: PCC Sound Consumer, February 2011
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