BASIC POLENTA
A basic polenta recipe. Cornmeal may be either fine- or coarse-grained. Both work well in the following recipe; we used a fine-grained variety found in most supermarkets.
Categories Side Fall Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 3 cups
Number Of Ingredients 3
Steps:
- In a heavy saucepan bring water and salt to a boil and gradually whisk in cornmeal in a thin stream. Cook polenta over moderately low heat (it should be barely boiling), stirring constantly, until very thick and pulls away from side of pan, about 40 minutes for cornmeal and about 15 minutes for instant polenta. Remove pan from heat and cover to keep warm. Stir polenta just before using. Polenta will keep warm, covered, about 20 minutes.
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Aden Blain
[email protected]I've never had polenta before, but this recipe made me a fan! It was so creamy and delicious. I served it with a simple tomato sauce and it was perfect.
Imposter Xmetic
[email protected]Not bad! I thought the polenta was a little bland, but the cheese and butter helped. Next time I'll try adding some herbs or spices to give it more flavor.
Saiful Islam Rubel
[email protected]This is my go-to polenta recipe. It's so easy to make and always turns out perfectly. I love that you can add whatever you want to it, like cheese, vegetables, or even meat. It's a great way to use up leftovers too.
Connor Williams
[email protected]Made this last night and it was a hit! The polenta was creamy and flavorful, and the addition of cheese and butter made it extra decadent. I also added some roasted vegetables, which added a nice pop of color and flavor. Will definitely be making thi