Polenta Basics
Good polenta relies on the quality of the cornmeal and patience at the stove. It is a humble foundation that shifts from a soft side dish to a firm base for sauces depending entirely on how long you let it hydrate.
Commit to the whisk.
Once the cornmeal hits the liquid, it will try to clump. Stay at the stove to keep it moving until the starch releases and the texture turns velvety.
- heavy-bottomed saucepan
- balloon whisk
- wooden spoon
What goes in.
- 1 cupcoarse stone-ground yellow cornmeal
- 4 cupswater, chicken stock, or a mix
- 1 tspkosher salt
- 2 tbspunsalted butter
- 1/4 cupfreshly grated parmesan
Incorporating the meal
Pour the cornmeal into the boiling liquid in a very thin, slow stream while whisking rapidly. This prevents the immediate formation of hard, dry pockets of flour.
The method.
Bring liquid to a boil
Bring the 4 cups of liquid and the salt to a boil in your saucepan. Reduce heat to a low simmer.
Whisk in the cornmeal
Slowly rain the cornmeal into the liquid, whisking constantly. Once all is added, switch to a wooden spoon.
Simmer and stir
Cook on the lowest heat setting for 35-40 minutes. Stir frequently, making sure to scrape the bottom and corners of the pan to prevent scorching.
Finish
When the cornmeal is tender and the texture is uniform, remove from heat. Stir in the butter and parmesan until fully melted.
Other turns to take.
Fried Polenta
Pour cooked, thick polenta into a greased baking sheet to cool. Once firm, cut into squares and sear in a hot cast-iron skillet until the edges turn golden and crisp.
Soft Polenta
Add an extra half-cup of liquid at the end of cooking to maintain a loose, pourable consistency suitable for spooning under braised meats.
When it doesn't go to plan.
Stone-ground cornmeal has a better texture than degerminated fine-ground varieties.
If the polenta gets too thick, whisk in a splash of warm water or stock to loosen it back up.
Cover the pan partially if the splashing becomes aggressive as the mixture thickens.
The ones that keep coming up.
Why is my polenta gritty?
The cornmeal was not cooked long enough. If the grains are still hard, keep cooking and add more liquid if necessary until the starch has fully swelled.
Can I use milk instead of water?
You can replace half the water with whole milk for a creamier final product, but keep the heat very low to avoid burning the milk solids.
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