- 1 tsp. salt; more to taste
- 1 cup medium-coarse or coarse cornmeal, preferably organic stone-ground
- 3 to 6 cups water (or half water, half milk), depending on the desired consistency
- 1 Tbs. butter or olive oil
Heat the oven to 350°F. Grease a 3-qt. nonstick ovenproof skillet; pour in the cornmeal, water, milk (if using), butter, and salt and stir with a fork until blended. The mixture will separate and take more than half the cooking time to come together. Bake uncovered for 40 minutes. Stir the polent...