Soft Polenta

I love this with thick vegetarian stews, such as the Winter Portobello Mushroom Stew. It’s very easy, and this technique produces a nice soft polenta without requiring a lot of constant attention. For a richer polenta, replace all or half the water with milk.

1 1/2 teaspoons salt to taste
2 cups coarse cornmeal, preferably stone ground
butter to taste

Bring a few inches of water to a boil in the lower half of a double boiler, then lower the heat. Bring 8 cups water to a boil int he top part of the double boiler directly over the heat, then add the salt and cornmeal in a steady stream, stirring constantly with a whisk to avoid making lumps ind having the meal seize up within the first few minutes. Cook, stirring constanly, until the consistency is even, then place the pan over the simmering water and cover. Cook for 1 1/2 hours. If you’re in the kitchen, gie it a stir every now and then, but it will come out all right if left unattended. Taste for salt, turn off the heat, and stir in butter. To hold, lower the heat so that the wter barely simmers and let stand until ready to use.

*Adapted from

Vegetarian Cooking for Everyone

by Deborah Madison

Vegetarian Cooking for Everyone