Italian, from the Abruzzi region

The traditional Abruzzi way to serve coarse ground polenta is sulla tavola, on a board. The polenta is cooked to a creamy consistency, poured on a board at the center of the table., and then topped with tomato sauce and finished with freshly grated Parmigiana cheese. Everyone digs in and eats until no more is left. Traditionally polenta is cooked in an unlined copper pot called paiolo, found in every family home When you want to prepare this dish quickly, use fine cornmeal; it takes 5 to 10 minutes to cook. It goes well with a salad of orange slices and mint marinated in olive oil, baked eggplant drizzled with olive oil and oregano, and a Chianti wine.

INGREDIENTS

8 cups (2 L) water
1 tablespoon sea salt
2 cups (325 g) medium coarse polenta

SAUCE

4 tablespoons olive oil
1 medium onion, peeled, halved, and sliced (about 1 1/2 cup)
3 (14-ounce or 400 g ) cans diced tomatoes (42 ounces)
2 cloves garlic, peeled and halved
1/2 ounce (15 g) dried mushrooms, soaked in hot water and finely chopped (about 1/4 cup)
1/2 bunch chopped fresh basil leaves (about 1/2 cup)
Sea salt and freshly ground black pepper
Freshly grated Parmigiana or Romano cheese

METHOD

Bring water and salt to a boil in a large pot over high heat.
Slowly add polenta in a steady stream, stirring continuously with a long wooden spoon.

MIND REFRESHER

Stand straight, breathe normally, and reflect on patience while stirring the polenta.

Lower heat to a gentle boil and continue stirring 30 minutes or until polenta pulls away from the sides and is not gritty. You may need to use more water as it cooks. Use boiling water.
Cover pot with buttered waxed paper and place in a warm-water bath. Polenta stays hot up to 3 hours.
Make sauce: Heat oil in a large skillet over medium-high heat; add onion and cook, stirring occasionally, 10 minutes or until onion begins to caramelize: stir in tomatoes, garlic, and mushrooms; reduce heat to medium-low and cook, uncovered, 15 minutes; stir in basil, salt, and pepper.
Pour hot polenta onto a clean, unfinished wooden table or a large chopping board, 18 x 18-inches (45 cm x 45 cm), and shape into a thick circle.
Make a 4-inch (10 cm) indent in the center, pour in tomato sauce and sprinkle with cheese.

Serves 6