StirMATE recipe

Polenta Romana

Polenta with milk and butter, adapted for a softer consistency.

The film uses 4 cups milk and 1½ cups polenta. The softer version below adds water and has not yet been test-cooked.

The film shows an earlier StirMATE model. Follow the guide for the model you own.

Method

Fit StirMATE to a suitable saucepan following the guide for your model, leaving plenty of headroom. Add the milk and 2 cups water. Start stirring, then gradually pour in the polenta and add the salt and pepper.
Warm over medium-low heat until gently simmering, then reduce the heat to keep the mixture bubbling quietly. Keep StirMATE stirring smoothly.
Start checking after 30 minutes. Allow about 30–50 minutes from the first simmer, or longer if the grains are still gritty. If the mixture becomes too thick to move freely, add hot water ¼ cup at a time. Aim for tender grains and a loose, spoonable consistency.
Turn off the heat and StirMATE. Stir in butter to taste. Add a little more hot water if needed to loosen the polenta, then serve promptly with grated cheese and fresh herbs, if you like.