The polenta recipe originated and is very popular in North Italy. The dish is made by cooking coarsely ground cornmeal in salted water until it forms a thick porridge. Polenta can be served soft or allowed to cool and solidify into a loaf that can be baked, fried, or grilled.

While it's not as famous as pizza or pasta, polenta has been a staple food in Italy for centuries. Many people love this comfort food for its light but warming flavor and also its versatility. Polenta can be served in many ways. You can also try various toppings that you like to suit your taste.

Ingredients:

• 1 cup yellow cornmeal
• 4 cups water
• 1 teaspoon salt
• 2 tablespoons butter (optional)
• 1/2 cup grated Parmesan cheese (optional)

Instructions:

1. In a large saucepan, bring 4 cups of water to a boil over high heat.

2. Once the water is boiling, add 1 teaspoon of salt. Stir the water to dissolve the salt.

3. Gradually sprinkle 1 cup of yellow cornmeal into the boiling water while constantly whisking the mixture to prevent lumps from forming.

4. Once you add the cornmeal, reduce the heat to low to maintain a gentle simmer. Switch from a whisk to a wooden spoon.

5. Continue to cook the polenta, stirring frequently to prevent it from sticking to the bottom of the pan. This process typically takes about 25-30 minutes. The polenta is ready when it becomes thick and pulls away from the sides of the pan. It should have a creamy, porridge-like consistency.

6. If you like, you can add 2 tablespoons of butter and 1/2 cup of grated Parmesan cheese for extra richness and flavor. Mix until the butter and cheese are fully incorporated into the polenta.

7. Remove the polenta from the heat and serve it immediately while it's hot and creamy. You can serve it as a soft porridge-like dish or pour it into a greased dish, allow it to cool and set, then cut it into slices or squares for a firmer texture.

1. Mushroom Ragù: Sautéed mushrooms in garlic, butter, and herbs make for a rich and earthy topping that complements the creamy polenta beautifully.

2. Tomato Sauce: A classic marinara or tomato sauce adds a burst of vibrant flavor to the mild polenta. You can also go for a chunky tomato and basil topping.

3. Braised Short Ribs: Tender, slow-cooked short ribs in a savory sauce provide a hearty and indulgent topping for polenta.

4. Sautéed Spinach and Garlic: Quick-cooked spinach with garlic and a pinch of red pepper flakes bring a healthy and zesty twist to polenta.

5. Grilled Vegetables: Roasted or grilled vegetables like bell peppers, zucchini, eggplant, and asparagus add color and freshness to your polenta. Drizzle with a balsamic glaze for extra flavor.

6. Sausage and Peppers: Sautéed Italian sausages with bell peppers and onions create a hearty and savory topping for polenta.

1. Use the Right Cornmeal: Start with the right type of cornmeal, which is typically labeled as "cornmeal" or "polenta cornmeal." Avoid using cornmeal labeled as "cornbread mix" or "corn flour," as these may have different textures and may not work well for polenta.

2. Use a Heavy-Bottomed Pan: Choose a heavy-bottomed saucepan or pot to prevent the polenta from sticking or burning. A non-stick pan can also be helpful.

3. Measure Ingredients Accurately: Be precise with your measurements, especially for the cornmeal-to-water ratio. This ensures the proper consistency of your polenta.

4. Whisk Constantly at the Beginning: When adding the cornmeal to boiling water, whisk constantly to prevent lumps from forming. Once the cornmeal is incorporated, switch to a wooden spoon for stirring.

5. Simmer Over Low Heat: Once the cornmeal is mixed in, reduce the heat to low or simmer. Polenta can splatter and bubble, so be cautious and stir frequently to avoid burning or sticking.