My Dad’s family is from Treviso, Italy. Polenta was a staple for them, served for breakfast, lunch or dinner. Leftovers were sliced and fried. As a kid it make me gag. I love it now, go figure. My version is not exactly authentic. But I never have lumps.
Preheat oven to 325˚F.
1 cup of yellow cornmeal, nothing fancy
3 cups of water
1 tsp. salt
1 Tbsp. butter or olive oil
(shredded Munster cheese makes a great addition)
Mix all together in a pot and bring to a boil, stirring constantly. (Stir in cheese if using). Pour into a greased baking dish, cover and bake for 25 minutes.
A coworker introduced me to the added Munster cheese and she served this smothered in caramelized onions.
This makes a soft polenta, like mashed potatoes. Use less water for stiffer, more for softer.