Polenta Basics
Good polenta relies on the transformation of humble cornmeal into a creamy, cohesive base. It demands your attention for the first few minutes, but pays back that investment with a texture that stands up to hearty braises or sits well alongside roasted vegetables.
Watch your heat to avoid scorching
Keep a wooden spoon in hand; the bottom of the pot is where polenta decides to stick if left unattended.
- Heavy-bottomed saucepan or Dutch oven
- Whisk
- Wooden spoon
What goes in.
- 1 cupcoarse-ground yellow cornmeal
- 4 cupswater or chicken stock
- 1 tspkosher salt
- 2 tbspunsalted butter
- 1/4 cupgrated parmesan cheese (optional)
Avoiding the lumps
Pour the cornmeal in a slow, steady stream while whisking the liquid vigorously to ensure even hydration of every grain.
The method.
Bring the liquid to a simmer
Bring the water or stock to a gentle boil in your heavy-bottomed pot. Add the salt.
Add the cornmeal
Reduce the heat to low. Whisking constantly, pour the cornmeal into the liquid in a thin, slow stream.
The long stir
Switch to a wooden spoon. Cook on the lowest heat setting, stirring every few minutes to prevent sticking. Continue until the mixture thickens and the grains are no longer gritty, usually about 35 to 40 minutes.
Finish and serve
Remove from heat. Fold in the butter and parmesan until fully incorporated. Serve immediately while soft.
Other turns to take.
Fried Polenta
Spread the finished polenta onto a parchment-lined baking sheet, chill until firm, cut into squares, and sear in a hot cast-iron pan until golden brown.
When it doesn't go to plan.
If the polenta becomes too stiff before it is fully cooked, whisk in an extra half-cup of hot water.
Do not use 'instant' or 'quick' cornmeal; the texture will be mealy rather than creamy.
Taste the mixture throughout the process; cornmeal is bland and requires adequate salt to bring out its natural character.
The ones that keep coming up.
Why is my polenta gritty?
You likely used too little liquid or stopped cooking before the starches were fully gelatinized. Add a splash of water and cook for a few minutes longer.
Can I make this ahead of time?
Polenta sets quickly as it cools. You can keep it warm in a double boiler for a short time, but it is best served immediately after the butter is added.
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