There’s also the misconception that polenta is really tricky to make and you have to stir it constantly. Well – that’s just not true! The ratio is 4 cups water to 1 cup polenta. Make sure you are not purchasing quick or instant polenta – this is precooked, then dried out and ground up really fine, making it way more processed and it’s not going to taste nearly as good. At the store, look for regular polenta or you can also use cornmeal, as that’s all polenta is. The trick in this recipe is that by using a dutch oven pot, which disperses heat more evenly than a thin pot, and covering with a lid, you can let the polenta cook unattended while you prep and cook the mushrooms and asparagus. Just stir every 5 to 10 minutes to make sure the polenta isn’t sticking to your pot.
At the end, I stirred in a bit of nutritional yeast for a little cheesy flavor, but this is totally optional. If you’ve never made polenta before, you will see that it starts to set up and get really firm. If you have leftovers, to reheat the next day, return to the stovetop and heat. Add in more water and stir until it regains your desired consistency.