Polenta

100 Recipes by America's Test Kitchen (#65 p216)

Polenta normally takes an hour to cook and requires constant stirring. The baking soda breaks down the pectin in corn, cutting the cooking time in half. Don't use too much or it will turn gluey and have a chemically flavor. The baking soda plus covering the pot reduces the amount of stirring that's necessary.
Polenta
Bring to a boil.
7 1/2 c water
1/2 t salt
1 pinch baking soda
  • Add, stirring constantly until boiling.
  • Reduce heat to lowest and cover.
1 1/2 c coarse ground cornmeal
  • Cook 5 min.
  • Whisk out lumps.
  • Cover and cook until al dente, ~25 min.
  • Remove from heat.
  • Stir in.
  • Season with pepper.
  • Cover and let stand, 5 min.
4 oz parmesan, grated
2 T butter
Mushroom and Rosemary Topping
Med-high until begins to brown, 5-7 min
2 T butter
2 T olive oil
1 small onion, chopped fine
Until fragrant, ~30 sec.
2 cloves garlic
2 t minced fresh rosemary
Until juices release, ~6 min.
1 lbs mushrooms, sliced (cremini, stemmed shiitake, or oyster)
  • Simmer briskly until thickens, ~8 min.
  • Salt and pepper to taste.
1/3 c chicken broth