Italy's—and Triestes'—answer to the comfort of mashed potatoes is polenta, a kind of cornmeal mush that acts as a base for sauces or vegetables. Polenta is the same as yellow corn grits, but a finer-ground cornmeal works and is also traditional.
- 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.
- Calories: 210
- Carbohydrate Content: 48 g
- Fiber Content: 5 g
- Protein Content: 5 g
- Sodium Content: 380 mg