Time: about 20 minutes

Equipment

• 2-quart cooking pot, rounded bottom if available
• whisk
• flexible spatula
• splatter screen (optional)

Ingredients

• 1 cup polenta
• 3–3/4 cup clear broth or water
• 1 teaspoon kosher salt
• 4 oz unsalted butter
• ground white pepper (optional)
• shredded parmesan (optional)

Method

Pour the liquid into the pan. Heat the liquid until it is beginning to boil.

Add the salt.

Very slowly pour a small amount of the corn into the now-boiling liquid, whisking all the while.

Once that portion has been fully incorporated, repeat until all the corn has been incorporated into the liquid.

Stir frequently using the whisk. About half way through the polenta will become too thick for whisking; this is the time to switch to the spatula.

Keep the polenta at a low bubbe. You will have to reduce the heat several times as the polenta thickens.

Use the spatula to loosen any polenta that has decided to stick to the bottom of the pot. Methodically scrape around as you stir until you feel no stuck corn.

At about the ten minute and fifteen minute points, add 2 oz butter.

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