Polenta is ground dried maize. It can be yellow or white, and fine and smooth or rough and gritty. It has been a staple filling meal for centuries in Italy, more common in the north than the south. It can be eaten with savoury dishes or used in sweet cakes and biscuits. We like it served soft and made with plenty of butter and cheese. It forms a warm pillow for a rich ragù.
Giancarlo’s father measured polenta by hand, letting a fistful (manciata) of polenta fall slowly into a pan of boiling, salted water from his hand held at head height, whisking it in as it fell. To cook polenta in milk was considered wasteful in his day, but we now recommend half milk and half water or vegetable stock for a richer finish.
Quick-cook polenta is used commonly in Italy and it is ready in just 5 minutes. There is a subtle difference in texture and flavour but only polenta aficionados would notice! If you do use quick-cook polenta, cook it following the packet instructions. Both set and soft polenta is made in the same way, but more liquid and a good dollop of butter is added to the soft version. Once polenta sets it becomes solid and can be cut into shapes and grilled or fried. It forms a good base for crostini toppings if you are following a gluten-free diet.