Polenta

Whisk polenta into boiling, salted water or stock in a slow, steady stream. Keep stirring as it thickens; quick-cook polenta may be ready in a few minutes, while coarser polenta can take 30–45 minutes. Follow the packet’s liquid ratio and cooking time.

Yes. Use milk for all or part of the cooking liquid for a richer, softer result; a mix of milk and water or stock is less heavy. Stir often and keep the heat low, as milk can catch on the bottom of the pan.

Taste a spoonful: it should be soft, with no gritty or chalky centre. If it is still grainy, add a little hot water and continue cooking, stirring regularly.

Yes. Cool it promptly, cover and refrigerate, then reheat gently in a saucepan with a splash of water, milk or stock, stirring until smooth and hot throughout. Chilled polenta sets firm and can also be sliced and fried or grilled.

Use a heavy-based saucepan and stir frequently, reaching into the corners and across the base. Once it thickens, lower the heat; a long-handled wooden spoon helps protect your hand from splashes.

Soft polenta is especially good under slow-cooked meat, braised mushrooms or a rich tomato and vegetable sauce. Firm, cooled polenta can be cut into chips or slices and grilled or fried until golden.

Polenta is a dish traditionally made by cooking maize meal, and the word is also used for the meal sold to make it. The grind can differ: coarse polenta meal takes longer to cook than fine maize meal.

Polenta made solely from maize is naturally gluten-free. If you need to avoid gluten, choose a product labelled gluten-free, since milling and packing can introduce traces from other grains.