Polenta is a versatile and comforting Italian dish made from coarsely ground cornmeal. It can be served in various forms, from creamy and soft to firm and crispy, depending on how it’s cooked. The basic preparation involves simmering the cornmeal in water or broth until it thickens into a smooth, porridge-like consistency. Creamy polenta is often enriched with butter, cheese, or cream for added flavor and richness. Once cooled and set, polenta can be sliced and grilled, baked, or fried, making it a versatile base for a variety of toppings and sauces. Its mild, slightly sweet flavor pairs well with robust meats, hearty vegetables, and savory sauces, making polenta a beloved staple in Italian cuisine and beyond.
Creamy & Savory Polenta
Ingredients
- 4 cups water
- 1 tsp salt
- 1 cup polenta or yellow cornmeal
- 1 cup cheese (optional)
- 3 tbsp butter (optional)
Instructions
- Bring the water to a brisk boil over medium-high heat. Add the salt.
- While whisking gently, pour the polenta into the boiling water in a steady stream.
- 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.
- 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.
- Stir the cheese and butter into the polenta, if using. Serve immediately, or cover the pan and let it sit at the back of the stove for up to 15 minutes before serving.
Notes
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.
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