Just look at how pretty that is! This is the Rustic Polenta Integrale from Anson Mills. Its so nice and coarse, you feel like you’re biting into pieces of corn when you eat it. I purposely made too much so that I could chill some, turning it into hard polenta, but I think I prefer it soft.
Cooking Rustic Polenta Integrale
Use 1 part polenta to 4-5 parts water.
Bring the water to a simmer in a sacue pan on the stove top. Whisk the polenta in all at once, and continue whisking every 30 seconds, or so, for the first 5 minutes, or until you begin to see that the polenta is suspended in the water. Turn down the heat to low, and continue to cook for about an hour, whisking regularly. Add a healthy pinch of salt and a pat of butter. If the polenta seems to be getting too thick, add a trickle of water to thin it out. Serve immediately, or pour it out into a flat baking dish and refrigerate to make hard polenta.