The Only Polenta Recipe You Will Ever Need (2024)

FAQs

What is the secret to making polenta? ›

All it requires is a little forethought. The trick is to presoak the polenta in its liquid for several hours before cooking it. This step helps fully hydrate the cornmeal before you even start cooking it, which in turn drastically cuts down on the cooking time.

In Italy, you'll find polenta made from yellow cornmeal or white cornmeal, though yellow is more common. The best polenta is made from stone ground corn, which comes in a coarse, medium, or fine grind. Cornmeal labeled polenta is usually a coarse-grind, but you can make the dish with a medium or fine-grind.

The Mix-Ins. In my opinion, the only things that should be added besides seasoning and milk are butter and Parmesan or Pecorino Romano cheese. Personally, I think Pecorino Romano is the better choice here. It has more of a sharp funk than Parmesan, plus a much creamier texture that melts more readily into warm polenta.

It can be served simply, with just butter and cheese, or topped with sauce. It is often spread out to dry a bit and then baked, fried or grilled. There is a lovely painting by Pietro Longhi, 1740, in the Ca' Rezzonico museum in Venice depicting just-cooked polenta being spread onto a linen cloth to dry.

In a large, deep saucepan, bring 5 cups of water to a boil. While whisking constantly, add polenta in a slow, steady stream. Reduce heat to medium, cook until thickened, stirring occasionally with a wooden spoon, about 15 minutes. Remove pan from heat and stir in cheese, heavy cream, and butter.

Surprisingly, polenta (which is none other than yellow cornmeal) is a powerful source of antioxidants like phenolic compounds, which can help reduce inflammation.

Polenta contains both protein and fiber to help a person feel full. Fiber is also recommended to keep the digestive system functioning properly, to feed healthy gut bacteria, and to prevent constipation.

Slowly pour the cornmeal into the pot, maintaining a boil and continuing to stir. This is basically prevents lumps and clumping. Once all the cornmeal has been added, reduce the heat to a low simmer and stir frequently until polenta gets creamy.

Of course, back then polenta was not made of maize, but with other grains. Yes, since ancient roman times. It was called Pulenta, made with barley flour. A similar porridge made with spelt, or millet, buckwheat, pulse, but not barley, was called Puls.

You can serve this basic side dish on its own or alongside protein such as Pressure-Cooker Short Ribs, pan-seared chicken, or seafood.

Do you have to stir polenta constantly? ›

It definitely does not need to be stirred continuously. Fairly frequently, yes, to avoid burning on the bottom, but not constantly. Cooking for more or less time has more impact on texture than flavor. Cooked briefly, you get more of a grain-like cream of wheat texture.

To spice things up for the adults at home, it can be fun to finish the polenta with a sprinkle of blue cheese, spiced pine nuts, or pepitas (for texture), and a drizzle of pesto, gremolata or other green herb sauces.

Once you try some of these polenta recipes, I think you'll agree that polenta is simple, elegant and delicious! Spoon steamed or cooked veggies over hot polenta. Add cheese, herbs or other favorite seasonings. Top polenta with your favorite pasta sauce.

Pour the milk into a large, heavy pan along with 800ml of water and 1 teaspoon of sea salt and bring it to the boil. Pour in the polenta in a thin stream, whisking all the time so it thickens as you go. Keep whisking for 2 to 3 minutes over a high heat.

After placing the polenta into the pan, don't touch it until a crust has formed. When the crust forms it will release from the pan. If you play with it, you won't get a crust to form and it'll come apart.

**Liquid Ratio:** The ratio of liquid (water or stock) to cornmeal is crucial. Using too little liquid can result in a thicker, drier polenta. Adding more liquid and stirring regularly can help achieve a creamier consistency.