Needed to look up liquid ratios. For reference, it’s 4 to 5 parts liquid to 1 part polenta.
I did a rather unusual polenta that turned out really tasty.
Chopped 1 onion and sautéed with olive oil. Added 2 Tbsp butter, lowered heat to medium. Added 2 cloves garlic, minced, and a sprinkle of chili flakes and 2 tsp coarse gray sea salt. Lowered heat and cooked until garlic was beginning to brown.
Brought water to boil in a kettle.
Added 1 cup polenta to onion & garlic mixture. Poured in half cup of 18% table cream and 3.5 cups boiling water and stirred.
Heat to minimum. Added another cup of boiling water (5 cups liquid total) throughout cooking time.
Let cook for 45 minutes. Used a micro plane to grate a hard chunk of aged gouda — about 5 Tbsps — and stirred in.
Could have used another 10-15 minutes of cooking — was a little soft on the plate. Good salt levels, nice garlic, and a bit of finishing heat from the chilies.
Cooked a bit longer in the pot so the leftovers are firm.