How to Make Perfect Polenta

How to Make Perfect Polenta
  • PREP TIME
    15 mins
  • COOK TIME
    35 mins
  • TOTAL TIME
    55 mins
  • SERVING
    4 People
  • VIEWS
    892

Experience the creamy, comforting embrace of polenta, a rustic Italian staple. This simple dish transforms humble cornmeal into a velvety canvas for your culinary creations, perfect as a side or a base for flavorful sauces and ragouts.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    31 g
  • Cholesterol
    33 mg
  • Fiber
    3 g
  • Protein
    9 g
  • Saturated Fat
    8 g
  • Sodium
    1186 mg
  • Sugar
    2 g
  • Fat
    15 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Gather all ingredients in your cooking area. (Prep time: 5 minutes)

Image Step 02
02 Step

Recipe View In a large, heavy-bottomed saucepan, bring the water (or chicken broth) and salt to a rolling boil over high heat. (Prep time: 5 minutes)

Image Step 03
03 Step

Recipe View Gradually pour the polenta into the boiling liquid in a slow, steady stream, whisking constantly to prevent lumps from forming. Reduce the heat to low. (Prep time: 2 minutes)

Image Step 04
04 Step

Recipe View Simmer the polenta, whisking frequently, until it begins to thicken slightly, about 5 minutes. It should still be somewhat loose. Cover the saucepan and cook for 30 minutes, whisking or stirring with a wooden spoon every 5-6 minutes to prevent sticking. (Cook time: 35 minutes)

Image Step 05
05 Step

Recipe View The polenta is done when it has a creamy texture and the individual grains are tender to the taste. The cooking time may vary depending on the grind of the polenta. If using a coarser grind, it may take longer. (Check texture: 2 minutes)

Image Step 06
06 Step

Recipe View Remove from heat. Gently stir in 2 tablespoons of butter until partially melted. Then, stir in the 1/2 cup of grated Parmigiano-Reggiano cheese until fully incorporated and melted. (Cook time: 3 minutes)

Image Step 07
07 Step

Recipe View Cover the saucepan and let the polenta stand for 5 minutes to thicken further. (Rest time: 5 minutes)

Image Step 08
08 Step

Recipe View Stir the polenta one last time and transfer it to a serving bowl. Top with the remaining 1 tablespoon of butter and a generous sprinkle of freshly grated Parmigiano-Reggiano cheese for garnish. Serve immediately and enjoy! (Prep time: 2 minutes)

For an extra layer of flavor, try infusing the cooking liquid with herbs like rosemary or thyme.
Adjust the amount of liquid to achieve your desired consistency. If the polenta becomes too thick, add a little more liquid.
Leftover polenta can be refrigerated and reheated. It can also be sliced and pan-fried or grilled for a crispy treat.
For a vegan version, substitute the butter with olive oil and the Parmigiano-Reggiano with nutritional yeast.

Destini Dickistoltenberg

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 297 Ratings)
Total Reviews: (7)
  • Jordan Sawayn

    The constant whisking at the start is key to avoiding lumps!

  • Eunice Baumbach

    I love how versatile this recipe is. I've topped it with everything from roasted vegetables to sausage ragu.

  • Lenny Schneider

    Easy to follow and the result is restaurant-quality polenta.

  • Ole Reichert

    This recipe is foolproof! My polenta turned out perfectly creamy and delicious.

  • Donna Macgyver

    I used chicken broth instead of water and it added so much flavor!

  • Vilma Maggioanderson

    My family loves this polenta! It's become a staple in our house.

  • Vilma Dare

    The tip about adding a splash of liquid when reheating saved my leftover polenta.

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