Polenta — ground maize cooked in water or broth until the starch fully gelatinises into a thick, smooth, creamy mass — requires continuous stirring for 40–45 minutes to prevent the polenta from sticking and to ensure even gelatinisation throughout. Hazan is uncompromising: instant polenta is not polenta. Coarse-ground corn meal and 45 minutes of stirring are not negotiable. The finished polenta should hold a mound shape when poured but spread slowly — firm enough to slice when cold, soft and creamy when freshly made.
- **The cornmeal:** Coarse-ground polenta — not fine, not instant. The coarse grind provides the specific texture — some grain remains distinct within the creamy mass. - **Salted boiling water:** The water must be salted (generously — at broth level) before the polenta is added. Polenta cannot be seasoned after it is cooked — the starch gelatinisation seals the seasoning out. - **Adding the polenta:** Pour in a thin, steady stream while whisking constantly — whisking breaks up clumps before they form. Once incorporated, switch to a wooden spoon and stir continuously. [VERIFY] Hazan's specific method. - **Stirring:** Constant, in the same direction, scraping the base and sides of the pot. Every moment of rest produces a skin or a stuck layer. - **Time:** 40–45 minutes minimum at a steady, gentle simmer — the polenta will bubble and spit (the bursting starch bubbles are dangerous). A splatter screen or lowered heat prevents burning. - **Finishing:** Generous butter and/or Parmigiano stirred through off heat. The fat and protein produce the final creaminess. Decisive moment: The detachment test at 40 minutes: stir vigorously. The correctly cooked polenta should detach cleanly from the sides and base of the pot rather than sticking. Before full gelatinisation: it sticks. At full gelatinisation: it pulls away cleanly.
Hazan