Polenta Concia Recipe 👉 Mix the cornmeal with 3 cups cold water. Its a perfect base for any kind of saucy meat or mushroom ragout.
Heat the butter in a small saucepan over low heat. For firm polenta use 4 cups water. Whisk in the polenta and simmer for 45 minutes stirring often to break up any lumps.
Bring 6 cups of water to a boil in a heavy large saucepan.
Reduce the heat to low and cook stirring often to prevent the polenta from sticking to the bottom of the pot for 40 to 45 minutes until the grains are fully cooked. First 1 13 cups of butter cut into small pieces. Ingredients for cheese and mushroom sauce. Bring 5 cups water to a boil.