Originally Posted by GetMeTheBigKnife
I bought a bag of Instant Corn Masa Mix and made the creamiest polenta I ever had.
BigKnife, I'm perusing a cookbook I bought recently, Glorious Italian Cooking
by Nick Stellino. In his recipe for basic polenta, he instructs to stir the mixture constantly for 30-40 minutes. Did you do that? The one time I made polenta, years ago, I let the stuff burble along mostly on its own, and only stirred nonstop as it was reaching the end, and it seemed to turn out all right, although I had no basis for comparison. Stirring it for 30 minutes nonstop seems awfully tedious. Do you find it necessary?