- 6 cups cold water
- 1 tsp. sea salt
- 2 cups polenta or yellow corn grits
1. Measure the water into a heavy 5-quart casserole, add the salt and slowly whisk in the corn grits. Set the heat to high, and stir occasionally as the water comes to a boil. As the polenta begins to boil, set a timer for 25 minutes. Reduce the heat to medium-low so that the polenta boils slowly with eruptions every minute. Stir often to keep the polenta from sticking.
2. When the polenta is thick enough for a wooden spoon to stand up by itself, stir it vigorously for 3 to 5 minutes until glossy.October 2004