Microwave Polenta (no really!)

Polenta is merely a corn porridge made with coarse cut cornmeal. But it is "mere" in the same way that fresh made bread is "mere" -- but with far less work. Although associated with Italy, you can find polentas from France to Romania, and variations throughout the Americas (which is, of course, the botanical home of maize).

When you make polenta on the stove, you need to stir constantly and watch it like a hawk. Either it will be too runny -- or it will, guaranteed, stick to the pan (and probably scorch).

This is where the microwave is a godsend to even the slow foods cook.

Microwave Polenta (serves 4)

3.5C water
1C polenta or coarse corn meal
a dash of salt

Stir polenta into water in an 8C glass measure (always good for microwave projects!
cook uncovered on high 5 minutes
stir
cook uncovered on high another 5 minutes

Depending on what you are using it for, when you take it out you can treat it like this:

Add 3T of butter, stir

or

Add 4 oz of shredded cheddar (sharp white is best) stir

or

same deal, try 3 oz asiago

or

stir in butter, put it in a mini-loaf pan, chill in fridge. "Decant," cut into slices, fry in a little olive oil

There are many other treatments, too! Try stirring in leftover veggies or sour cream. Try serving hot with maple syrup for breakfast (YUM!). Polenta is a raw material much underutilized.