- Course: Side Dish
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 5 Times
Can be made ahead of time.
You can make this up to an hour ahead of time. Keep the polenta warm in a covered bain marie over low heat.
Pour 2½ quarts cold water into a saucepan. Turn the heat to medium and stir in the cornmeal, salt, and olive oil. When the polenta starts to boil, reduce the heat to a simmer, and cook, stirring constantly, for 40 to 45 minutes. If lumps form, use a whisk to get them out. The polenta is ready when it has the consistency of cream of wheat. If it is too stiff, stir in a little hot water.
Nutritional information is based on 8 servings.