Basic Polenta

Directions

1. 1
   In medium nonstick saucepan, bring 4 1/2 cups cold water and salt to a boil over medium heat.
2. 2
   Gradually add cornmeal, stirring almost continuously with a wire whisk.
3. 3
   When mixture starts to thicken, stir in oil with a wooden spoon.
4. 4
   Reduce heat to low.
5. 5
   Continue to stir until polenta is quite thick and creamy, taking care to scrape entire bottom and sides of pan, about 30 minutes.
6. 6
   Soft version: Serve at once, use in recipes as directed, or hold over a pan of simmering water for up to 1 hour.
7. 7
   Firm version: Immediately scrape warm mixture into lightly oiled 9 x 5-inch loaf pan.
8. 8
   Cool to room temperature, about 30 minutes.
9. 9
   Cover with plastic wrap and refrigerate overnight.