Creamy Polenta
Polenta is a study in patience. When treated with steady heat and frequent stirring, the humble cornmeal transforms from a gritty grain into a smooth, comforting base for braised meats or roasted vegetables.
Consistency is about the ratio and the whisk
Use a wide, heavy-bottomed saucepan to ensure even heat distribution and enough surface area for evaporation. If the mixture gets too thick before the cornmeal is tender, simply add a splash of water or broth.
- Heavy-bottomed saucepan
- Whisk
- Wooden spoon
What goes in.
- 1 cupmedium-grind yellow cornmeal
- 4 cupswater or chicken stock
- 1 tspkosher salt
- 3 tbspunsalted butter
- 1/4 cupgrated parmesan cheese
The slow stream method
Whisk the cornmeal into the boiling liquid in a thin, steady stream rather than dumping it all at once to prevent dry clumps from forming.
The method.
Heat the liquid
Bring the water or stock and salt to a boil in your saucepan over medium-high heat.
Incorporate the meal
Lower the heat to a simmer and pour in the cornmeal in a slow, constant stream while whisking vigorously.
Simmer and stir
Switch to a wooden spoon. Stir frequently, scraping the sides and bottom of the pan to prevent scorching. Cook for about 35 to 40 minutes.
Check for texture
The polenta is ready when the grains are no longer gritty and the texture is uniform and thick. It should pull away cleanly from the sides of the pan.
Finish
Remove from heat and fold in the butter and parmesan until melted and fully incorporated.
Other turns to take.
Herbed Polenta
Fold in chopped fresh thyme or rosemary at the very end.
Soft Polenta
Add an extra half cup of liquid at the final stage to create a pourable consistency for serving under stews.
When it doesn't go to plan.
Always use medium-grind cornmeal for the best texture; fine grind can become gluey.
If the polenta sets too firmly while you finish other parts of your meal, whisk in a small amount of warm water to loosen it back up.
Salt the boiling liquid before adding the cornmeal, as it is difficult to season the grains evenly once they have absorbed the liquid.
The ones that keep coming up.
Can I use milk instead of water?
You can use a mix of milk and water for extra richness, but be careful, as milk solids can burn at the bottom of the pan more easily than water or stock.
What happens if I stop stirring?
The starch settles at the bottom and will brown or burn, giving the entire batch a bitter, charred flavor.
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