Porridge was a staple food of Caesarīs legions. It remains a popular side dish, prepared much as it was in ancient Rome. Maize (corn) replaced the wheat and millet used by the Romans.
- 1 1/2 quarts water
- 2 tsp salt
- 1 1/2 cups finely ground polenta
- In a heavy sauce pan, place the water and salt over a high heat. Bring the water to a boil.
- Pour the polenta in slowly, while stirring with a whisk.
- Whisk to smooth out any lumps.
- Reduce the heat and simmer the polenta for 20-30 minutes. You should stir the polenta frequently.
- It is done when a spoon will stand up in the middle of the pot.
Bella Italian Food Recommends
Polenta: Over 40 Recipes for All Occasions, by Brigit Legere Binns
This book takes you beyond the normal expectations for polenta. This is a beautiful cookbook, offering unique, but never bizarre recipes using polenta. I particularly like the cinnamon popovers. This cookbook would make a lovely gift for the cook seeking to explore the gift of maize.