Creamy Polenta

This simple recipe for buttery polenta comes from Italian cooking legend Marcella Hazan. It makes a pot of perfectly creamy porridge without requiring the constant stirring with a wooden spoon you’ll find in most classic recipes. Instead, this version relies on condensation from the boiling water (which builds up when you cover the pot) to soften the grains, so you only have to stir every few minutes. Once it’s cooked, just pull the pot off the stovetop and stir in some butter—though if you like cheesy polenta, you could grate in a big flurry of Parmesan cheese, or pecorino and black pepper for cacio e pepe vibes.

This easy recipe makes a spoonable soft polenta with a texture similar to American grits. (In fact, polenta, which is made from coarsely ground cornmeal, is essentially the same thing as grits, but made with yellow rather than white corn.) It makes a great side dish for any rich Italian main, like chicken cacciatore or this riff on porchetta. You can also turn it into a main dish by adding a meat- or veggie-laced ragù—or you could top Parmesan polenta with roasted zucchini, marinara, or pesto. However you choose to use it, this creamy polenta recipe is sure to become a staple in your kitchen.