When you make multiple batches of polenta — every way you can think of making it — in one week, you have to grow creative and play with polenta. When we made the creamy polenta we like best, I made another batch on the stove, to be sure it worked again. It did. It’s creamy and fully flavored, with no hydration problems. Shauna greased a cast-iron skillet and poured all the polenta into it, up to the edges.
Suddenly, we had a new way to make pizza.