This recipe is inspired by one that Marion Cunningham created for her book Cooking with Children, when she found that the youngsters in her cooking class didn’t have the patience to stir and stir for 40 minutes. It makes a satisfying supper the first time around, and my version allows you to be flexible with the vegetable embellishments, so you use up some of your leftovers. If you want to have the treat of a delicious crispy polenta cake to enjoy later in the week, increase this recipe by adding an additional 1/4 cup polenta and 3/4 cup more warm water so you’ll have that extra polenta to grill or fry
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