The possibilities are endless with this creamy polenta recipe! Make it sweet with berries and a drizzle of honey, or savory with mushroom ragout and sausage.
Carefully combine polenta and lime water in a large saucepan or pot. Lime water can irritate the skin, so be careful not to touch it. If you do, quickly wash it off with water.
Cover and let sit at room temperature for 7 hours.
Add raw apple cider vinegar or other acidic medium to polenta and lime water mixture.
Cover and let sit at room temperature for 12 to 24 hours.
When ready to cook the polenta, add water and salt to the pot. Do not drain away the lime water.
Whisk constantly while bringing mixture to a simmer.
When the polenta starts to thicken a little, add 1 cup broth.
Continue cooking on low heat, still stirring, until mixture resembles a thick, semi-sticky consistency.
Add ghee and stir until well incorporated. The texture should become silky smooth.
Add additional salt, if desired.
Let polenta cool slightly and serve with toppings of choice!
The book Nourishing Traditions by Sally Fallon explains how to make lime water:
To make lime water, place about 1 inch pickling lime in a 2-quart jar. Fill jar with filtered water, shake well, cover tightly, and let stand overnight. The powder will settle and the resultant clear liquid is lime water. Store in a cool place (it’s not necessary to refrigerate) and use for soaking cornmeal by pouring out carefully.
If you don't have pickling lime or don't want to nixtamalize your corn, simply combine 6 cups water, 2 cups polenta, and 1/4 cup raw apple cider vinegar in a large saucepan or pot. Cover and let sit at room temperature overnight. The next day, add the salt. Whisk constantly while bringing mixture to a simmer. When it starts to thicken a little, add 1 cup broth. Then proceed with the recipe as written.