NO-STIR POLENTA ALA HAZAN7 cups water
1 teaspoon salt
1 2/3 cups cornmeal, preferably Italian, use yellow coarse-ground
Bring the 7 cups water to a boil in a large, heavy pot.
Add the salt; then add the cornmeal in a very thin stream, letting it run through a closed fist. Stir constantly with a whisk while adding.
When all the cornmeal has been added, stir with a wooden spoon 2 minutes, and then cover pot. Adjust heat so the water is at a lively simmer. After 10 minutes, stir 1 minute; then cover pot again. Repeat three more times. Let polenta cook 5 minutes longer, for a total of 45 minutes.
Stir vigorously for another minute. Transfer to a moistened bowl (rinsed but not dried), and let polenta rest 10 to 15 minutes.
Unmold onto a platter and serve at once, or let it cool to use in other recipes.
Makes about 4 cups (about 6 servings)
Source:
The Essentials of Classic Italian Cooking by Marcella Hazan