Sweet Polenta

Polenta Dolce

We often ate polenta sprinkled with sugar for breakfast when I was a little girl. If there is any of this polenta left over, it will make another good breakfast the next day. After the polenta has cooled, it will be firm enough to slice. Slice it thin and fry the slices in butter until golden brown. Sprinkle the fried polenta with sugar and cinnamon while still warm, and top them with fresh berries if you like.

Makes 6 servings

4 cups milk

1 1/2 teaspoons coarse salt, or as needed

2 tablespoons unsalted butter

3/4 cup instant polenta

Sugar

In a heavy 2-to 3-quart saucepan bring the milk and salt to a simmer and add the butter. Place the cornmeal in a wide bowl in close reach of the stove. Scoop up a small handful of the cornmeal and, while stirring constantly with a wooden spoon or flat-ended stirrer, let it sift slowly through your fingers into the seasoned milk. The cornmeal should fall "a poggia" – like rain – into the water. Sift the remaining cornmeal into the water a small handful at a time, stirring constantly, paying special attention to the corners. It should take about 5 minutes to add all the cornmeal.

When all the cornmeal is added, the mixture should be smooth and thick and begin to "perk" – large bubbles will rise to the surface. Reduce the level of heat to medium-low – the polenta should continue to perk – and continue stirring, until the cornmeal is tender and the polenta begins to pull away from the side of the side of the pan, about 5 minutes. The polenta is ready to serve at this point, or you can to choose to cook it an extra few minutes to intensify the flavor and improve the digestibility. To continue cooking, reduce the level of heat to low and stir the polenta constantly for about 5 minutes. You may need to add a small amount of water during this extra cooking if the polenta begins to stick or become too thick.

Spoon the polenta into deep bowls and let each person sprinkle sugar to taste.