The Only Polenta Recipe You Will Ever Need (2024)

FAQs

What is the secret to making polenta? ›

Pour the cornmeal into the water gradually – NOT all at once – and whisk constantly as you do it. The constant whisking will evenly disperse the cornmeal grounds in the water, so they won't have a chance to clump together. It'll thicken as it sits.

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.

Polenta is even used to make desserts such as pinza, a Veneto cornmeal and fruit cake; torta nicolotta, an aromatic cake seasoned with grappa and fennel seeds traditionally made with leftover polenta; and brustengolo, an apple-walnut polenta pudding popular in Umbria, especially in the Perugia province.

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.

Stir in butter or olive oil, using either a spoon, a silicone spatula, or a whisk. Polenta will become glossy from the added fat, and should feel rich, creamy, and smooth. If polenta forms lumps, beat vigorously with a stiff whisk to remove.

Before the introduction of corn (maize) from America in the 16th century, polenta was made from starchy ingredients like farro, chestnut flour, millet, spelt, and chickpeas.

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.

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

How to jazz up polenta? ›

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.

Traditional Polenta

Polenta is sometimes served as a porridge or cooled to solidify into a form that is able to be baked, fried, or grilled. Without any additional flavoring, it is bland and often served as a texture enhancer for meals.

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.

Water: Polenta should be made with water. Some Americanized recipes will start with milk and/or stock, but you want to hydrate your polenta. Water allows the flavor of the corn to shine. If you use stock, the flavor is just that, stock, and not the flavor of the corn.

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.