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Recipe from "The Painter, The Cook and L'Arte di Sacla'"
This is the easy method of making polenta with traditional maize flour. The result is as good as the traditional method.
- 1.5 litres / 2.5 pints water
- 2 teaspoons sea salt
- 300g / 10oz coarsely ground yellow maize flour
- Unsalted butter for the dish
- A jar of Sacla' Salsa Verde (or Sacla' Salsa Rossa)
How to make it
- Heat the oven to 190°C / 375°F / Gas Mark 5.
- Bring the water to the boil.
- Turn down the heat and add the salt.
- Now add the maize flour in a very slow stream while beating with a balloon whisk to prevent lumps forming.
- When you have added all the maize flour, turn the heat up, take a long-handled wooden spoon or stick and continue cooking and stirring for 8-10 minutes.
- Butter a deep ovenproof dish, pour in the mixture and bake 45 minutes.
- If you like stiffer polenta, increase the quantity of maize flour. If you like softer polenta, add less.
- Serve with a generous dollop of either Salsa Verde or Salsa Rossa.
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