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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.

  • servings: 4


  • 1 teaspoon coarse salt
  • 1 cup yellow cornmeal
  • 4 cups water


  1. Step 1

    Line a large shallow dish, such as a pie plate, with a tea towel. Set aside.

  2. Step 2

    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.

  3. Step 3

    Pour the polenta into the prepared towel-lined dish, and serve with the sausage stew.

Martha Stewart Living, September 1998