The method you're using works for you, and what counts as right in the kitchen depends mostly on the person cooking and eating it.
Cooking cornmeal for polenta is similar to risotto: the texture arises from starch gelatinisation requiring liquid, heat, and motion to achieve.
Liquid choices for polenta may vary: some use water, others milk, or a combination, which alters flavor and texture.
Different stirring methods can produce varying results for polenta; some prefer constant stirring, while others stir occasionally or bake it.
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