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