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Pretty good, but 2 TBLS salt is WAY too much. We could barely eat it. I'd go w/just 1 TBL to start; you can always add more later.
After parsing all the polenta recipes in the Zaar, I think this one is the closest to my ideal -- the real thing. I'm an old-fashioned polentum, and the idea of "creamy polenta" sets my teeth on edge. This recipe is very well written. Just a couple of thoughts -- I use less water, about 3 1/4 cups per cup of polenta, and less salt, about 1/2 tablespoon per cup of polenta. The trickiest part of cooking polenta is avoiding the formation of lumps: stay away from instant polenta, heat the water so that the surface is barely shivering when you pour it in, and stir rapidly when pouring it in. Once you try it, you'll understand what "pull away from the sides of the pot" means. That is an accurate description. I usually halve the recipe for the 2 of us, and the polenta cooks up in about 20 minutes. I use a stainless steel pot (my Grandma used a huge copper kettle on a wood-burning stove); after cooking and pouring out, the film in the pot will come off easily once soaked in cold water. For a nice presentation lightly oil a loaf pan and pour the polenta into it immediately after cooking and cover with foil. It will stay warm for a long time, firm up, and then can be unmolded on a serving platter. Grazie, Shirl.