Almost No-Stir Polenta or Grits

Polenta and grits have become a much greater part of my diet once I discovered how easy it is to make (almost) no-stir versions in the Anova Precision Oven. Simply combine the polenta or grits with water, salt, and butter (or olive oil) and cook at full steam until tender. No more standing by the stove stirring and no more guesswork about the right amount of liquid. And yes, this works with both traditional grits and polenta — adjust the flavorings to suit the particular variety of cornmeal you’ve got. For coarse stone-ground polenta (my preference), plan on 45 minutes in the oven. For medium-ground polenta, you will likely only need 30 minutes. If you’re using a different grain size than is listed below, just give it a taste after 30 minutes and see how it’s doing. I’ve finished this dish with Parmesan, parsley, and olive oil, but feel free to stir in more butter or a different type of cheese — or go completely vegan! The basic method remains the same no matter your mix-ins.