Used widely in Northern Italian cooking, polenta is a gluten free Godsend. It has endless possibilities and makes a good substitute for rice or potatoes. Bear in mind that its strength is its texture, so serve it with a strong tasting ingredient or spicy sauce.
Makes 8 slices (400 g)
1 litre water
1 teaspoon salt
200 g polenta (or maize meal)
Black pepper to taste
Freshly grated nutmeg to taste (optional)
Place the water in a large saucepan, add the salt and bring to a boil. Then pour the polenta gradually into the boiling water, stirring constantly.
Reduce the heat and simmer for 30 minutes, stirring constantly to avoid burning. When it has a thick consistency and pulls away from the sides of the pan easily, remove the polenta from the heat, season with black pepper and nutmeg, if desired. Either use immediately or spoon into a 1 litre loaf tin, allow to cool, then turn out and slice.