1.  In a large pot, add the water and a generous pinch or two of salt. Bring the water to a boil over high heat.

2.  When the water reaches a boil, add the polenta. Lower the heat to medium-high and continue to cook (about 30 - 35 minutes), stirring often so the polenta does not stick to the pan.

3.  As the polenta begins to thicken, continue stirring frequently. Cook until the mixture is soft and the grains of corn no longer have a bite to them.

 

 

 

4.  Just before removing the cooked polenta from the heat, add the olive oil and Parmigiano and mix thoroughly. Add salt to your taste.

5.  Serve immediately with our Home-Style Tomato Sauce or Sausage Spaghetti Sauce spooned over the polenta and extra Parmigiano Reggiano sprinkled on top. 

Notes

The spianatoia is a smooth wooden board used to make pasta and prepare other doughs. Traditionally, polenta was served by pouring it onto the spianatoia or even onto a long wooden table and spread the length of the board/table. When served with this traditional method, typically, the polenta is eaten directly from the board instead of spooning it into bowls.