Polenta for Lamb-and-Chestnut Stew

Serve this polenta with our Lamb-and-Chestnut Stew.

  • Servings: 6

Source: Martha Stewart Living, November 2001


  • 2 quarts water
  • 2 cups quick-cooking polenta
  • Coarse salt and freshly ground pepper


  1. Pour the water into a large saucepan, season generously with salt.

  2. Bring to a boil over high heat. Pour in the polenta in a slow steady stream while whisking constantly. Reduce heat to medium-low, and cook, stirring with a wooden spoon, until the polenta thickens, 3 to 5 minutes. Season with salt and pepper. Remove from heat.


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