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.
Martha Stewart Living, September 1998
- 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.
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