I have happy memories of standing barefoot in the kitchen stirring pots of bubbly lava. Up there with melted cheese and boiling syrup, making polenta can be a dangerous affair. Though, it is well worth the effort. After a long hard day’s work, nothing refuels the body like a bowl of this creamy yellow deliciousness.

Ingredients

1 cup ground cornmeal (stone ground if you can find it)

4 cups water or stock, or a mixture of both

3 tablespoons butter or olive oil

1 teaspoon salt

Preparation

Option One:

Add all of the ingredients to a pot. Stir the mixture until thick and creamy and you can drag your wooden spoon across the bottom and see the pan.

Option Two:

Add all of the ingredients to an Instant Pot or pressure cooker. Cook on high pressure for 20 minutes and let it naturally release. I like to keep it on the keep warm function as well. Once the cooker has released, open and beat thoroughly to mix and get rid of any clumps.

Tip:

If you happen to have any leftover polenta, pour it into a flat pan (something maybe you would cook brownies in). Spread the polenta in an inch to one and a half inches thick. Refrigerate overnight. In the morning, the polenta should be firm. Slice into servings, and fry up till both sides are golden brown. Serve underneath runny eggs. Enjoy.

Now, I always cook double batches just so I have enough for this the next morning. It is that good.