Polenta

Whisk the polenta gradually into gently simmering salted water or stock, rather than tipping it in all at once. Keep stirring until it thickens; coarse traditional polenta can take 40–50 minutes, while instant polenta is usually ready in a few minutes.

For soft, spoonable polenta, start with about four parts liquid to one part polenta by volume. Add a splash more hot water or stock if it becomes too thick while cooking.

Yes. Cook it, cool it promptly and refrigerate it in a covered container; use it within three days. Reheat gently in a saucepan with a little water, milk or stock, stirring until steaming hot.

Spread cooked polenta in a shallow tray and chill it until firm, then cut it into chips. Brush with oil and bake at 220 °C for about 25–30 minutes, turning once, until golden and crisp.

Soft polenta is a classic partner for slow-cooked meat ragù, sausages, mushrooms or braised vegetables. Stir in grated hard cheese or butter for a richer side dish.

Yes. Chill it in a shallow tray until firm, then cut it into slices. Brush with oil and grill or pan-fry over medium-high heat for a few minutes on each side, until browned and crisp at the edges.

Polenta is a dish made by cooking ground maize with liquid; the word also commonly describes the maize meal used to make it. Cornmeal can be finer or coarser, so its texture and cooking time may differ.

Yes. Cool it, cut it into portions and freeze them in a sealed container. Defrost in the fridge before reheating, or cook the slices from frozen in a pan over a lower heat until hot through.