Creamy Soft Polenta

This month, I want to tell you how I make polenta. I avoided it for years because I didn’t want to have to stand over the pot and stir for 30 minutes - (which really isn't bad, at times - it gives us a chance to slow down and enjoy the moment.) I like my method because I can put effort into other dishes while the polenta is cooking. I like making the polenta in a crock pot, and it can also be done in a double boiler. It takes longer, but I think the slow cooking makes it fluffier and creamier.

• 4 cups water, boiling
• 1 1/2 teaspoon Kosher or Sea Salt
• 1 cup medium or coarse-ground cornmeal
• 2-4 Tablespoons butter
• 1/4-1/2 cup fresh grated parmesan cheese
• Freshly ground black pepper, to taste

1. In a crock pot, set on high setting. Combine water and salt. Add polenta gradually, whisking constantly.
2. Cover pot, and cook for 1 1/2-2 hours; stirring every 15 minutes, until all the water is absorbed and the polenta is creamy.
3. Turn off heat and stir in butter, cheese and pepper. You may also add more salt, if necessary.

There are many ways to enjoy polenta. My favorite right now is with a light tomato sauce and sauteed spinach on top. It's also great with Italian sauce with sausage. Any polenta that is left is so good baked. Pour leftover soft polenta into a pan, about 1-2 inches deep. Refrigerate until firm. Slice into squares, or shapes, sprinkle with parmesan cheese, and bake at 400 degrees for about 30 minutes until crusty on top and creamy in the middle. This is also good with maple syrup for breakfast!

Love,
Cynthia