Adding the cornmeal to the water, and avoiding lumps, is the only challenging part of making good polenta. In the restaurants, we make it to order, and I vacillate between using fine and medium grinds, depending on the finished consistency I am looking for. The coarser polenta has more presence on the plate and such a deep corn flavor that I think it’s a good place to start. Of course, fine or “instant” polenta has the advantage of being quicker to make. Traditionally, polenta is made using a wooden spoon, though I use a whisk. If you don’t need or want this much polenta, you can halve the recipe with good results.

Ingredients

　　4 1/2 cups water

　　1 cup medium-grain polenta

　　1 packed cup finely grated Parmigiano-Reggiano

　　Kosher salt

　　Put the water in a deep saucepan over high heat and bring to a boil. Slowly whisk in the polenta, adding it in a slow but steady stream and keeping the whisk moving. Decrease the heat to low and keep stirring, enough to avoid sticking. You’ll notice when the grains swell and the polenta begins to thicken. Add the cheese and season with a little salt. You can hold the polenta for up to an hour in a metal bowl covered with plastic wrap. When ready to serve, you may need to whisk in up to 1/4 cup additional hot water to restore the creamy texture.

　　Ethan Stowell's New Italian Kitchen