Polenta, an Italian staple, can be served either wet or dry. Instant varieties are readliy available on the market, and come in the form of yellow maize meal or ready-made and vacuum packed in blocks for slicing and grilling/frying.

Wet Polenta:

1. Fill a medium sized saucepan a third of the way up with water (from the kettle if using the quick-cook stuff, cold water if using you are using normal polenta).
Place on hob over a medium flame.

2. Start adding the polenta gradually, and stirring continuously, you should be able to see it start to dissolve and feel the mixture thickening. You have added enough polenta when the mixture has the consistency of porridge. Don't worry about the lack of quantities given, this recipe is fail-proof, if you find that you're mixture is too runny, you can add more polenta, if it is too stiff, you can add more hot water.

3. At this point you can add seasoning, parmesan or herbs, or leave plain if desired. Bear in mind polenta is quite bland, so unless it is being served alongside something more flavoursome, or being served dry (see below) it is advisable to at least add salt.

4. When the polenta starts to bubble like lava, it can be served, it goes exceptionally well with pork and veal, and tomato based sauces like arabbiata, and leafy vegetables like kale, cabbage spinach etc.

Dry Polenta:

1. Follow recipe as above but add a little more polenta (a third to half a cup should do) and when the polenta is bubbling more furiously , turn the heat down and keep stirring to make it the consistency of creamed potatoes.

2. Pour and spread out onto a marble slab or a baking tray and leave to cool slightly.

3. If necessary, dust a rolling pin with a little flour and roll even.

4. Slice into pieces, you can decide how large or small you want them, cut with shape cutters if it takes your fancy.

5. Brush with oil and fry on a very hot (smoking) griddle pan for about 1-2 minutes on each side or until crisp and bubbling golden brown.

6. Either serve as the carbohydrate of a main meal, finish with toppings of your choice and serve as bruschettas...mmm

Learn more about this author, Kimberly Jordan.
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