Red Flint Polenta

1. 1Bring the water and salt to a boil in a large, heavy-bottomed pot over high heat. When the water boils, reduce the heat to medium-high and add the polenta in a thin stream, whisking vigorously to keep lumps from forming. Let the polenta come to a boil and then reduce the heat to maintain a low, steady simmer. Cook the polenta for 3 hours, whisking frequently and reducing the heat as necessary to keep a gentle simmer. If the polenta becomes too thick, simply add more water and continue cooking.
2. 2The finished polenta should be a thick porridge, like grits, and the grain should be supple. The red bran flakes should be pleasantly toothsome, not stiff or raw. Taste the polenta and add additional salt if necessary. Serve immediately in warmed bowls, or as a side to porchetta or other roasted meats. Top with a drizzle of extra-virgin olive oil if you’d like.

For an extra-rich alternative:

1. 1Turn off the heat and whisk the mascarpone cheese and butter into the polenta. Taste and add additional salt if necessary. Serve as above.