There are a lot of rules people say you need to follow to make polenta, like using a wooden spoon, stirring in only one direction, adding the polenta to boiling water, and stirring constantly. Forget those. What's really important is using the right ratio of liquid to cornmeal and cooking the polenta long enough for the cornmeal to properly hydrate. This recipe allows you to choose water, stock, or milk as your liquid (though I'm partial to the light, clean flavor of a water-based polenta). It can be served right away, with braised meats or cheese like gorgonzola dolce, or chilled, cut into pieces, and seared, grilled, or fried. Daniel Gritzer shows you how to make polenta the right way.

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