Creamy Stovetop Polenta
A good pot of polenta is less about a strict recipe and more about managing heat and moisture. It should pull away from the sides of the pot when stirred and hold its shape briefly on a spoon before sliding off.
Use the right cornmeal
Look for stone-ground cornmeal rather than 'instant' varieties, which lack the structure and depth of the traditional grain.
- Heavy-bottomed pot or Dutch oven
- Balloon whisk
- Wooden spoon
What goes in.
- 1 cupstone-ground yellow cornmeal
- 4 cupswater or chicken stock
- 1 tspkosher salt
- 3 tbspcold unsalted butter, cubed
- 1/2 cupfreshly grated Parmesan cheese
Avoid the Clump
Stream the cornmeal into the boiling water slowly while whisking vigorously in a circular motion. If you dump it all at once, you will have pockets of dry flour that never soften.
The method.
Bring the liquid to a boil
Add the water or stock and salt to the pot and bring to a rolling boil over medium-high heat.
Incorporate the grain
Turn the heat to low and whisk in the cornmeal in a steady, thin stream. Keep whisking until the mixture thickens slightly and bubbles cease.
The long simmer
Cover the pot and let it cook on the lowest heat setting. Stir every 10 minutes with a wooden spoon, making sure to scrape the corners of the pot where the grain likes to settle and burn.
Finish the dish
Once the grains are soft and the texture is smooth, remove from heat. Vigorously beat in the cold butter and Parmesan until emulsified and glossy.
Other turns to take.
Herb-Infused
Add a sprig of fresh rosemary or thyme to the water while it boils, removing the woody stems before serving.
Mascarpone Finish
Replace half of the butter with mascarpone cheese for an exceptionally rich, silky mouthfeel.
When it doesn't go to plan.
If the polenta becomes too thick before the grains are cooked, add hot water half a cup at a time.
Taste the mixture as it nears the end; if it tastes like raw corn, it needs more time and a splash more liquid.
Always use a wooden spoon; it covers more surface area than a metal one and scrapes the bottom effectively.
The ones that keep coming up.
Can I use milk instead of water?
Milk adds sweetness and color, but it burns much easier than water. Stick to stock or water for the first 30 minutes, and stir in a splash of heavy cream at the very end if you want extra richness.
Why is my polenta gritty?
The cornmeal wasn't cooked long enough. The starch granules need time to fully swell and absorb the liquid. If it is gritty, cover it, add a little water, and keep it on the lowest heat for another 10 to 15 minutes.
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