“Stir constantly with a wooden spoon until the cornmeal thickens, about 30 to 45 minutes.” Those instructions have daunted countless would-be polenta makers, including me. Who wants to stand over a steaming pot for 45 minutes, stirring cornmeal non-stop? No doubt anyone who has discovered the tastiness and versatility of this savory comfort food would, that’s who. A staple of Northern Italian cuisine, modern polenta dates back to the mid 17th century. It was during this time that the Venetians introduced American corn to the region. Prior to the 1600s a variation of polenta was reputedly made using chestnut flour while another version may have existed that employed barley. Cooked in an unlined copper kettle, the combination of yellow cornmeal, or ground corn, and water was ceaselessly stirred until a thick mush formed. To test for doneness, the cook would insert her wooden spoon in the center of the mixture. If the spoon stood up on its own, without falling over or shifting its position, the polenta was done. Once finished, the polenta was either …