- 4 cups vegetable stock, chicken stock or water
- 1/2 teaspoon salt, plus more to taste
- 1 cup medium-grain yellow polenta
- 1/4 cup extra virgin olive oil
Bring stock and salt to a boil in a tall-sided saucepan (the polenta likes to spit and gurgle and jump out of the pot). While whisking over medium-high heat, add polenta in a slow, steady stream.
Reduce the heat to a gentle simmer and stir occasionally for about 30 minutes or up to 1 hour. Feel free to adjust the consistency by adding more stock, water or even milk or cream. Taste for salt and adjust, and then whisk in the olive oil. Serve hot.