#Polenta is the name of the dish and the raw ingredient is cornmeal. The ingredient and the dish are both called by the same name, Polenta is extremely versatile because it can be eaten soft and creamy or allowed to harden and then sliced and served grilled or fried. Coarse cornmeal is best for making polenta. Serve it in place of potatoes or rice as a companion dish to meat and vegetables. To produce good polenta In the kitchen considerable time, care and concentration is needed in front of the stove. If you are short on time or aren't up to manuel labor by stirring polenta then try to bake it unattended in the oven. This method will allow you time to prepare the rest of the meal.# To cook polenta on the stove-top: Bring water and salt to a boil in a saucepan. Slowly add the cornmeal in a thin stream, whisking all the while. Use a deep pan and a long wooden spoon because polenta will spatter.

Lower heat and stir for 35-45 minutes. Polenta needs to be cooked long enough until its mellow taste developes. Turn the heat off and stir in the cheese.

Then keep the polenta warm in a double boiler until needed. #To cook polenta in the oven# Preheat oven to 350 °F / 180 °C.

Simply combine the cornmeal, salt and cold water (use 1/2 cup less) in a heavy oven proofpan.

Bring to a boil on the stove-top and then place in the oven. Bake uncovered for 40 minutes.

Remove from oven, stir and bake for another 10 minutes. Then add cheese and serve.