Egi Maccioni shows us the foolproof way to cook polenta; one secret is to pour the cooked polenta into a pie plate lined with a tea towel, which keeps the polenta warm, gives it shape, and absorbs moisture.
- 1 teaspoon coarse salt
- 1 cup yellow cornmeal
- 4 cups water
Line a large shallow dish, such as a pie plate, with a tea towel. Set aside.
Place 4 cups water and salt in a stockpot. Add cornmeal in a slow, steady stream, whisking until incorporated. Cook over medium heat, stirring constantly, until polenta is thick and pulls away from pan, 20 to 25 minutes.
Pour the polenta into the prepared towel-lined dish, and serve with the sausage stew.