Polenta

Bring the water to the boil, in a 3 quart(litre) pot (or larger), over high heat. Add the salt and whisk in the cornmeal, pouring it in a slow, steady stream, while whisking rapidly to ensure that lumps do not form.

Lower the heat, to medium and cook for about 10 minutes, while continuing to stir to prevent scorching. The mixture will be quite thick.

Alternatively, you can cook the polenta using a double-boiler heald over simmering water for 45 minutes, stirring occasionally.

Soft polenta

If you are planning on serving the polenta soft, keep warm over low heat (or in a double-boiler) until ready to serve. You may wish to thin as needed with extra water.

Firm polenta

For firm polenta, transfer into a pan or mold and allow to cool. A straight-sided food grade bottle with the top cut off can be used to make a "tube" of polenta. Once chilled, you can slice off discs or rounds for a quick and easy crispy side.

Broil, grill or fry by brushing both sides of the polenta disc or square with olive oil and cook until crispy and lightly browned.

The polenta slices can also be fried in butter or other oil, either until lightly colored or until crisp and can be used as layers in a casserole.

Is polenta healthy?

If you're on a gluten-free diet, polenta is a winner. Polenta is made from ground cornmeal. Polenta contains beta-carotene and has slightly fewer calories than other wheat-based carbs.

Polenta is gluten-free and can easily replace wheat-based sides. It's a low-carb food that's rich in vitamin A and C.

Polenta is extremely versatile. It can be served soft or hard, hot or cold and goes with breakfast, lunch, and dinner.