Italian · Side · Easy
Polenta
Creamy stone ground cornmeal, buttery and smooth, with a crisp edge if you like. The perfect bed for braises and stews.
The whole recipe in 60 seconds
Polenta, in 5 ideas
- Pour the polenta in slowly while whisking to prevent lumps.
- A heavy pot stops the bottom from scorching during the long cook.
- It is done when it pulls away from the sides of the pot.
- Stir in mascarpone instead of Parmesan for extra richness.
- Leftover polenta fries up beautifully the next day.
What you need
Ingredients
- 1 cup coarse stone ground polenta
- 4 cups water
- 1 tsp salt
- 3 tbsp butter
- 1/2 cup grated Parmesan
- Black pepper to taste
- Fresh herbs for serving (optional)
How to make it
Directions
- Bring the water and salt to a boil in a heavy pot.
- Whisk in the polenta in a slow, steady stream to avoid lumps.
- Lower the heat to a gentle simmer and stir frequently.
- Cook 35 to 40 minutes, stirring often, until thick and the grains are tender.
- Beat in the butter and Parmesan until creamy.
- Season with black pepper and more salt if needed.
- Spoon into bowls and top with fresh herbs if you like.
- For crisp polenta, spread in a pan, chill, slice, and pan fry.
Coarse stone ground polenta costs a little more than instant but the texture is worth every penny.