Polenta

1. In a heavy saucepan, bring the water to a boil. Add the salt.

2. Stirring constantly with a stainless steel whisk, pour the cornmeal into the water in a steady stream.

3. Reduce heat to a slow simmer and keep stirring with the whisk until it starts to boil.

4. Cover and continue to cook, stirring every 2–3 minutes with a wooden spoon, always in the same clockwise direction. The time necessary for the porridge to be correctly cooked and thus well-digestible is 45 minutes. If the porridge gets too thick, add some hot water or skimmed milk to obtain a more creamy porridge. Check frequently to see if more salt is needed.

5. For eating polenta hot from the pan, put a tablespoon of water in a deep ceramic dish and scrape the polenta into it. Serve it with a big wooden spoon.

6. Boil the water on the stove, then pour it into a large microwave-safe bowl with the salt.

7. Stirring constantly, pour the cornmeal into the water in a steady stream.

8. Cook the polenta in a microwave oven on medium power for 2–5 minutes, or longer for a larger serving. Remove from the microwave and stir vigorously. It will not cook evenly, and this stirring helps prevent lumps.

9. Repeat this process until the polenta is thick, then proceed as above.

10. Boil the water, toss in the salt and cornmeal, and microwave on medium power for 5–8 minutes (depending on quantity).

11. Remove from microwave and stir like crazy to smash all of the lumps.

12. Repeat if you need to thicken it some more, stir, and blend with the few remaining lumps.