Name: Cheesy Gruyère Polenta
Total time: 45 min
Ingredients: 4½ cups water; 1 cup coarse-ground polenta; 1 teaspoon table salt; Pinch baking soda; 4 ounces Gruyère cheese, shredded (1 cup); 1 tablespoon unsalted butter

Why This Recipe Works

For failproof polenta, we stirred coarse-ground polenta and salt into boiling water and then turned the heat all the way down to simmer gently. We added a little baking soda, too, which our testing has proven helps tenderize the grains faster. We whisked the mixture once after 5 minutes of simmering to break up any clumps and then let it cook at a low simmer for 25 minutes (the low heat meant that we didn’t have to stir). A little butter and a generous amount of shredded Gruyère contributed rich, nutty flavor to our polenta, which is great on its own or as an accompaniment to a stew or braise.

Before You Begin

Avoid quick-cooking or instant polenta or cornmeal here. A pinch of baking soda helps the polenta soften more quickly, speeding up the cooking process.

Instructions

Bring 4½ cups water to boil in medium saucepan over high heat. Whisk in 1 cup coarse-ground polenta, 1 teaspoon table salt, and pinch baking soda. Bring mixture to boil, stirring often. Reduce heat to lowest possible setting, cover, and cook for 5 minutes. Whisk until smooth; cover; and continue to cook until grains are tender but slightly al dente, about 25 minutes longer. (Polenta should be loose and just hold its shape when drizzled from whisk; it will continue to thicken as it cools.)

Off heat, whisk in 1 cup shredded Gruyère and 1 tablespoon unsalted butter until incorporated. Season with salt and pepper to taste. Keep covered until ready to serve.