Creamy Polenta Three Ways

When I first learned to make polenta, I thought there was only one way to do it. The classic method involves standing and stirring the pot of boiling liquid as the cornmeal is ever so slowly blended in, and then continuing to stir until the mixture is creamy. The result was fantastic, but I had an aching back and occasional burns from scalding polenta splashing on my hand. Now I cook polenta on the stovetop over very low heat, bake it in the oven, or simmer it in a slow cooker. All three of these methods are practically effortless and guaranteed to produce velvety polenta without aches or burns, but the slow-cooker version, which is from my book The Italian Slow Cooker, might just be my favorite of all. Once the polenta is cooked, you can leave it in the slow cooker on low so that it remains hot and creamy until you are ready to serve it.

Serves 6

INGREDIENTS:

• 1 cup coarsely ground yellow cornmeal
• 5 cups water
• 1 teaspoon salt, or to taste

INSTRUCTIONS:

FOR THE NO-STIR STOVETOP METHOD:

1. Stir together the cornmeal and 1 cup of the water in a bowl.
2. In a medium heavy saucepan, bring the remaining 4 cups water to a boil.
3. Stir the cornmeal mixture into the boiling water, add the salt, and bring back to a boil.
4. Cover the pot, reduce the heat to low, and cook, stirring occasionally, for 30 minutes, or until the polenta is creamy and there is no bitter taste.
5. Taste for seasoning and serve.

FOR THE OVEN METHOD:

1. Preheat the oven to 375°F.
2. Whisk together all of the ingredients in a 9- ×-13-inch baking pan.
3. Bake, uncovered, for 1 hour.
4. Remove the pan from the oven and whisk the polenta well.
5. Place the pan back in the oven and bake for 10 minutes more, or until the polenta is thick.
6. Taste for seasoning and serve.

FOR THE SLOW-COOKER METHOD:

1. In a large slow cooker, stir together the cornmeal, water, and salt.
2. Cover and cook on high for 2 hours.
3. Stir the polenta. If it seems too thick, add a little more water.
4. Cook for 30 to 60 minutes more, or until thick and creamy.
5. Taste for seasoning and serve.

VARIATIONS:

• Stir in butter and/or grated cheese when the polenta is done.
• Use half broth and half water.
• Use half milk and half water.

NOTE:

• Creamy Polenta Three Ways offers three different methods to prepare delicious and comforting polenta. The no-stir stovetop method involves cooking cornmeal in boiling water until creamy. The oven method allows for a hands-off approach, where all the ingredients are whisked together and baked until thick. The slow-cooker method offers convenience by allowing the polenta to cook slowly and develop a creamy texture.
• Each method provides variations such as adding butter, grated cheese, or using a combination of broth and water for added flavor. Whichever method you choose, creamy polenta is a versatile and satisfying dish that can be enjoyed in various ways.