Fine Yellow Polenta
Produced whole-grain and fresh from the mill, this is the finest new-crop polenta in the United States. The organic, heirloom corn is grown and ground for Rancho Gordo by Anson Mills.
If you know Anson Mills, you know this isn't just any polenta. Their heirloom flint corn is fresh and ground to order (and this was ground last week).
Use as a bed for your favorite toppings—Cranberry beans and tomato sauce, sautéed mushrooms, slow-cooked meat, or even just a pat of butter and a sprinkling of Parmesan cheese.
We tried Anson Mills' instructions for classic soft polenta (below) with great success, but there are many more polenta recipes on their website. Steve used the no-stir baked version from Divina Cucina and he says he's not going back to the stovetop. Whichever cooking method you use, we are confident you'll enjoy it.
In a heavy-bottomed saucepan, combine 1 cup polenta and 3 1/2 cups water. Bring to a simmer over medium-high heat, stirring constantly with a wooden spoon, until the first starch takes hold, 5 to 8 minutes. Reduce the heat to the lowest setting and cook with the pot lid slightly ajar, stirring frequently, until the grains are soft and hold their shape on a spoon, about 35 minutes. Whisk in 1 teaspoon salt, a few grinds black pepper, 2 tablespoons unsalted butter, and 3 tablespoons grated Parmesan cheese. Serve hot.
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