I made polenta last night for dinner and paid special attention to the smooth texture. I boiled 2 cups of water and then turn off the heat. I slowly added 1 cup of
fine ground polenta. This is important, I made sure that each portion of polenta was throughly mixed in before adding the next.
After it was almost set I mixed in olive oil, parmesan cheese, and black truffle pesto. It was rich and creamy!
Unless I'm looking for a more custard setting for my polenta I don't use eggs. I also like polenta with gorgonzola cheese instead of parmesan.