How to cook polenta

asks jayne b-t:
A. Polenta, also known as cornmeal or maize meal, is a bright yellow grain. We've only been using it in this country for about ten years, but it's a staple in Italy and the Americas. In Italy it's called grano Turco 'Turkish grain': Polenta is the name of the thick porridge that's made from it in Northern Italy.

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Q. What's the difference between coarse and fine polenta
A. The coarse variety is the traditional one, and entails standing over a steaming pot of polenta with a bastone (similar to a spurtle which is used for stirring porridge) for about 40 minutes until the polenta is cooked. Those of you with�more important things to do may opt for the finer 'quick-cook' version, which takes five to ten minutes.

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Q. Is there a difference in taste
A. Some chefs won't use anything but the best-quality coarse grain: others, such as Sophie Grigson, believe that the difference in taste is so small it's easier to stick to the quick stuff.

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Q. How do I cook the quick stuff
A. Add a teaspoon of salt to a litre of water and bring to the boil. Pour in 250g-300g of polenta in a thin drizzle, stirring in one direction only. Turn down the heat when it comes to the boil again, otherwise it will splutter and scald you.

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Q. Then what
A. You have two choices here: 1) eat it warm and molten, 2) let it set and cook it later.

• As 1), it's a great alternative to mashed potatoes. Flavour it by stirring in a large knob of butter and a decent amount of crumbled blue cheese, such as Gorgonzola, or grated Parmesan, and season.
• For 2), pour it into an oiled dish (either a round, flat one or a loaf tin) and leave it to cool for an hour or more. (Cover it with clingfilm and it will keep in good condition in the fridge for a couple of days.) Then, cut it into wedges (if flat) or thin slices (if cooled in a loaf tin), brush them with oil and grill or char-grill on a ridged, cast-iron grill pan until crisp. Serve with Mediterranean vegetables and grated Parmesan cheese, or saut�ed mushrooms with thyme, or experiment.

Q. Can it be used for anything else
A. It's great for coating fish and vegetables before frying, and it gives cakes and biscuits a bright yellow colour and a grainy texture.

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Q. Cakes and biscuits
A. Yes, check out recipes, such as those by Jamie Oliver and the River Caf�, for inspiration.

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By Sheena Miller