I have been using this recipe since its first appearance in the print issue. It never fails.
The accompanying recipes in that issue are also great.
First time making polenta - this was a snap. I may have used a bit too much liquid; it took a bit longer to cook than the recipe stated. I used mostly water with about 1/3 milk. I added some grated parmesan (nothing fancy, just Sargento) at the end. Also needed more salt, but that might just be me.
Next time I'll add better quality cheese and will try some flavor variations. Served this with the Orange Braised Chicken with Crisp Prosciutto (on this site and FC Comfort Food). Perfect foil for the sauce and lovely with crisp salty prosciutto.
Since trying this technique a few years ago, I have never made polenta any other way. I have a copper stove-top polenta stirring pot that I brought home from Italy, and had converted to 110 Watts,to make polenta less time consuming. Now it is just gathering dust. This is amazingly simple.
My beloved husband, who is not a huge fan of polenta, absolutely LOVED this version. I made a soft polenta, using half water and half whole milk. The polenta took a bit longer to cook than the recipe indicated, but it was so simple and came out deliciously creamy.
An added bonus is that we had leftovers that made a delicious dessert the next day: we each drizzled our sweetener of choice (he tried maple syrup, I tried honey) over the chilled polenta and mixed the sweetener in. Simple, comforting and delicious. The honey version was the one we preferred, but any sweetener, brown sugar, jam, etc. would be equally good.
Highly recommended and will definitely make this again.
Ever since I read this recipe in Fine cooking, it's the only way I will ever cook polenta. It's ridiculously easy. Just put it in a baking dish, stir it once during baking, and it comes out perfect and insanely delicious. No stirring and constant watching. The oven does all the work.
The idea that perfect polenta can only be achieved through constant stirring and watching is a myth. This is easier than mashed potatoes or even boiling rice. It seems to be foolproof.