Bring 6 cups of water to boil. Add the salt, then whisk in the polenta in a fine stream. Turn down the heat and cook the polenta, stirring frequently with a wooden spoon, for about 20 minutes or until polenta is very soft.
Note: for grilled polenta, the recipe can be made a day ahead. Place in a loaf pan that has been rinsed with cold water, making it easy to remove from the pan. Cover with plastic wrap and cool. Place in refrigerator.
For grilled polenta, spread with offset spatula on a marble or granite surface to cool. Cut into pieces, brush each piece with olive oil and grill until golden on both sides.
Top with toppings of your choice (i.e., sautéed mushrooms). For a gorgonzola topping, brown one side of the polenta, then turn and top with some gorgonzola and let heat through.
Recipe by, PCC Cooks instructor
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