Corn Porridge
I like to make polenta without any dairy or stock to keep it tasting as much like corn as possible.
Ingredients
2 cup coarsely ground polenta
8 cups water
1 tsp salt
Method
- In a large pot, bring the water to a boil
- Add the corn and salt and whisk to combine
- Return to a boil and then remove from the heat
- Put a lid on the pot and let sit on the back of the stove or counter for at least 20 minutes to let the corn rehydrate
- Taste and allow to rest until the corn is tender
- If adding any cheese or cream, add after cooking to prevent scortching
- Note: polenta will keep in the fridge for a week or so and freezes well. If frozen, it will look watery when it thaws, simply heat the corn with the liquid all back up together to serve
