The following polenta recipe is based on Ms. Hazan's "no-stirring" method; it can be substituted in any of the recipes that call for basic polenta.

Ingredients

　　4 cups water

　　1 teaspoon salt

　　1 cup cornmeal

　　In a heavy saucepan bring water and salt to a boil and gradually whisk in cornmeal in a thin stream. Cook polenta over moderately low heat, stirring, 2 minutes and cover pan. Cook polenta, covered, stirring for 1 minute after every 10 minutes of cooking, 45 minutes. Remove pan from heat and cover to keep warm. Stir polenta just before using. Polenta will keep warm, covered, about 20 minutes.