Make Ahead Tip: Prepare through Step 4, cover and refrigerate for up to 1 day. Uncover and let stand at room temperature for 1 hour before finishing with Step 5.
Any type of cornmeal can be used for polenta, but we like medium- or coarse-ground cornmeal for its great texture. It's usually labeled “cornmeal,” but some brands are labeled “polenta.” Look for it near whole-grain flours. Store it airtight in the freezer.
1 starch, 1 1/2 vegetable, 1/2 lean meat, 1 high-fat meat, 1 fat