Polenta

16 Jul

I’ve just discovered polenta. It’s easy and delicious. There’s a really helpful step-by-step guide on The Kitchn, which is where I got this recipe. 

Note: The cheese is optional, but if using, Parmesan is best. Also, polenta starts to get hard if you let it sit too long after it’s done, so plan accordingly. I saw some sites suggesting that you can put your pot of cooked polenta over a double boiler or something like that until you’re ready to serve it. 

INGREDIENTS
4 cups water
1 teaspoon salt
1 cup yellow cornmeal
1/2 – 1 cup cheese (optional)
1-3 tablespoons butter (optional)

DIRECTIONS

  1. Bring the water to a boil. Bring the water to a brisk boil over medium-high heat. Add the salt.
  2. Pour the polenta into the boiling water. While whisking gently, pour the polenta into the boiling water in a steady stream. Try to eliminate any lumps. 
  3. Continue whisking until polenta is thickened. Turn down the heat to low and continue whisking until the polenta has thickened enough that it doesn’t settle back on the bottom of the pan when you stop stirring.
  4. Cook the polenta 30-40 minutes. Cover the polenta and continue cooking. Stir vigorously every 10 minutes or so, making sure to scrape the sides, bottom, and corners of the pan. Cook 30 minutes for softer porridge-like polenta or 40 minutes for thicker polenta.
  5. Stir in cheese and butter, if using. Stir the cheese and butter into the polenta. Serve immediately, or cover the pan and let it sit at the back of the stove for up to 15 minutes before serving. (The longer it sits, the thicker it will become.)

Leftover Polenta: Polenta will solidify into the shape of the container in which you store it. Leftover polenta can be sliced or cubed before being roasted, grilled, or deep-fried. To make it creamy again, warm it with a little broth, milk, or water, and stir vigorously. It won’t be quite as creamy as it was originally, but it should still be pourable.

Recipe from The Kitchn

Advertisements

One Response to “Polenta”

Trackbacks/Pingbacks

  1. Italian Sausage, Peppers, and Onions | recipe bandit - July 16, 2014

    […] Quick and easy Italian street food. This dish can be served in a hoagie roll or over pasta or creamy polenta. […]

Comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: