Help! Tartine Basic Country Bread w Polenta

I've been making the basic country loaf every week for about 8 months, just to get the feel and process down. I've made the herbed and olive versions successfully, but the polenta recipe has knocked me down: way too wet. Had to use baking pans to try to salvage the effort. The loaves look OK, but I'm afraid they're more door-stoppers than a meal. Does anyone know if a correction has been issued for this formula? It calls for an additional 2 c of water.