Best 9 Firm Polenta Recipes

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Polenta is a versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is made from cornmeal and water, and can be cooked until soft or firm. Firm polenta is a great choice for those who want a dish that is hearty and filling. It can be served with a variety of sauces, such as tomato sauce, pesto, or грибной соус. It can also be used as a base for other dishes, such as polenta lasagna or polenta fries. The texture of firm polenta is similar to that of cornbread, and it has a slightly sweet flavor. It is a good source of fiber and protein, and it is also gluten-free.

Check out the recipes below so you can choose the best recipe for yourself!

HOW TO MAKE PERFECT POLENTA



How to Make Perfect Polenta image

Polenta is nothing more than coarsely ground cornmeal. The classic ratio is 1 part polenta to 4 parts water, but I like to measure the polenta just a little scant of a full cup. I often use chicken broth instead of water. It's a perfect base for any kind of saucy meat or mushroom ragout.

Provided by Chef John

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 55m

Yield 4

Number Of Ingredients 5

4 cups water
1 teaspoon fine salt
1 cup polenta
3 tablespoons butter, divided
½ cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish

Steps:

  • Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.
  • Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.
  • Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand 5 minutes to thicken; stir and taste for salt before transferring to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.

Nutrition Facts : Calories 291.2 calories, Carbohydrate 31 g, Cholesterol 33.4 mg, Fat 14.7 g, Fiber 2.7 g, Protein 9.2 g, SaturatedFat 8.2 g, Sodium 1186.1 mg, Sugar 2 g

FRIED POLENTA



Fried Polenta image

Provided by Giada De Laurentiis

Categories     side-dish

Time 2h20m

Yield 30 pieces

Number Of Ingredients 9

3 cups Basic Polenta, recipe follows
2 cups olive oil, for frying
1/4 cup grated Parmesan
Salt
1 cup purchased marinara sauce
6 cups water
2 teaspoons salt
1 3/4 cups yellow cornmeal
3 tablespoons unsalted butter

Steps:

  • Lightly oil an 11 by 7-inch baking dish. Transfer the hot polenta to the prepared baking dish, spreading evenly to 3/4-inch thick. Refrigerate until cold and firm, about 2 hours.
  • Preheat the oven to 250 degrees F.
  • Cut the polenta into 2 by 1-inch pieces. Heat the oil in a heavy large skillet over medium-high heat. Working in batches, fry the polenta pieces until golden brown on all sides, about 3 minutes per side. Using tongs, transfer the polenta pieces to paper towels and drain. Place the polenta pieces on a baking sheet and keep warm in the oven while cooking the remaining batches.
  • Transfer the polenta pieces to a serving platter. Sprinkle the polenta with the Parmesan cheese and salt. Serve, passing the marinara sauce alongside.
  • Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted.

BASIC POLENTA



Basic Polenta image

Polenta is basically cornmeal mush, and it can be made with any kind of cornmeal, ground coarse, medium or fine. (You don't need bags marked "polenta.") As with most ingredients, though, the better the cornmeal you start with, the better your result in the kitchen. The trick is cooking the polenta for a sufficient amount of time. You must allow the cornmeal to swell and become fully cooked. That way, you emphasize the sweet corn flavor and don't end up with something bitter and lame. Yes, it takes a long time. But it's worth it - and you can fry the leftovers tomorrow night in a snap.

Provided by David Tanis

Categories     easy

Time 1h

Yield 6 servings

Number Of Ingredients 4

Salt and pepper
1 cup medium or fine cornmeal
Butter
Parmesan for soft polenta, optional

Steps:

  • For firm polenta use 4 cups water; for soft polenta use 5 cups water. Bring water to a boil in a medium-size heavy sauce pan over high heat. Add 1 teaspoon salt. Pour cornmeal slowly into water, stirring with a wire whisk or wooden spoon. Continue stirring as mixture thickens, 2 to 3 minutes.
  • Turn heat to low. Cook for at least 45 minutes, stirring every 10 minutes or so. If polenta becomes quite thick, thin it with 1/2 cup water, stir well and continue cooking. Add up to 1 cup more water as necessary, to keep polenta soft enough to stir. Put a spoonful on a plate, let it cool, then taste. Grains should be swollen and taste cooked, not raw. Adjust salt and add pepper if you wish.
  • For firm polenta, lightly butter a baking sheet or shallow dish, approximately 8 1/2 by 11 inches. Carefully pour polenta into pan. Using a spatula, spread polenta to a thickness of 3/4 inch. Cool to room temperature to allow polenta to solidify. Cover and refrigerate for up to 3 days. For soft polenta, add 6 tablespoons butter to pot and stir well. Serve immediately or transfer to a double boiler set over low heat, cover and keep warm for up to an hour or so. (Or set the saucepan in a pot of barely simmering water.) Stir well before spooning into low soup bowls. Sprinkle with Parmesan, if desired.

Nutrition Facts : @context http, Calories 100, UnsaturatedFat 0 grams, Carbohydrate 21 grams, Fat 1 gram, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 62 milligrams, Sugar 0 grams, TransFat 0 grams

EASY CREAMY POLENTA



Easy Creamy Polenta image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 5

1 cup coarse grain polenta
1/4 cup grated Parmesan cheese
2 tablespoons heavy cream
1 tablespoon butter
Coarse salt and freshly ground black pepper

Steps:

  • In a large, deep saucepan, bring 5 cups of water to a boil. While whisking constantly, add polenta in a slow, steady stream. Reduce heat to medium, cook until thickened, stirring occasionally with a wooden spoon, about 15 minutes. Remove pan from heat and stir in cheese, heavy cream, and butter. Season with salt and pepper.

SOFT POLENTA



Soft Polenta image

This is the "traditional method" based on a recipe by Michele Anna Jordan from her book, Polenta. She says, "This is the classic and most common technique for cooking polenta, and the one that should be used for larger quantities. The amounts can easily be increased to make larger quantities for a crowd." This recipe can also be used as the first step in making firm polenta.

Provided by mersaydees

Categories     European

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 6

6 cups water
1 tablespoon kosher salt
1 cup polenta (coarse- or medium-ground)
1/2 teaspoon fresh ground black pepper (more to taste, if desired)
3 tablespoons butter
2 ounces parmigiano-reggiano cheese, grated

Steps:

  • Bring 3 cups water to a full boil in a heavy pot. Simmer the remaining water close by.
  • Add the salt and rapidly stir the water with a whisk, creating a vortex. Continuing to stir constantly, add the polenta in a thin stream into the vortex.
  • Continue to stir after all the polenta has been added, then lower the heat to a simmer rather than a boil.
  • As the polenta thickens, replace the whisk with a long-handled wooden spoon.
  • Add the 1 cup of remaining water and continue to stir. Break up any lumps with the back of the spoon pressed against the pot.
  • Continue stirring the polenta, reaching to the bottom of the pot as necessary, until it gets thick and pulls away from the sides of the pot.
  • Taste the polenta to test tenderness; add additional water if necessary. The polenta can take 15 to 60 minutes to cook properly, depending on its type.
  • During the last 5 minutes of cooking, stir in the pepper and butter, then add the cheese.
  • Remove from heat.
  • If serving immediately, pour onto a large platter or into a bowl or individual dishes.

OVEN-BAKED CREAMY POLENTA



Oven-Baked Creamy Polenta image

This warm and creamy side dish is perfect with our Braised Chicken with Mushrooms.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 35m

Number Of Ingredients 6

3/4 cup cornmeal
1 1/4 teaspoons salt
1/8 teaspoon pepper
1/4 cup milk
2 tablespoons butter
1 teaspoon chopped fresh marjoram (or 1/4 teaspoon dried)

Steps:

  • Preheat oven to 425 degrees. In an ovenproof saucepan with a lid, whisk together 3 cups water, cornmeal, salt, and pepper. Cover, and bake 30 minutes, stirring halfway through.
  • Remove from oven, and add milk, butter, and marjoram; whisk briskly until smooth. Serve immediately.

Nutrition Facts : Calories 155 g, Protein 2 g

FIRM POLENTA



Firm Polenta image

Make and share this Firm Polenta recipe from Food.com.

Provided by swirlycinnacakes

Categories     Quick Breads

Time 40m

Yield 1 batch, 1 serving(s)

Number Of Ingredients 2

1 tablespoon salt
1 cup medium cornmeal

Steps:

  • In a large pot bring 4 cups of water to a boil.
  • Add the salt and slowly pour in the cornmeal, mixing constantly with a wooden spoon until it is all incorporated.
  • Turn the heat to low and cook until it's smooth and no longer grainy (30-35 minutes). Be sure to stir often so that the bottom doesn't burn.
  • Spread the warm polenta evenly into a lightly oiled container and allow to cool.
  • When cool, cut the polenta into whatever shape you desire. Firm polenta can be grilled, baked or fried.

Nutrition Facts : Calories 441.6, Fat 4.4, SaturatedFat 0.6, Sodium 7019.1, Carbohydrate 93.8, Fiber 8.9, Sugar 0.8, Protein 9.9

SOFT POLENTA



Soft Polenta image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 5

Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 cup yellow cornmeal or polenta
4 tablespoons unsalted butter
1/4 cup freshly grated Parmesan

Steps:

  • Add 4 1/2 cups water, 1 tablespoon salt and the olive oil to a medium saucepot and bring to a simmer over medium heat. Whisk in the cornmeal in a steady stream, until it is all incorporated and smooth.
  • Reduce the heat to medium low and continue to cook at a simmer until the polenta is creamy and fully hydrated, 30 to 40 minutes.
  • Take the saucepot off the heat and whisk in the butter and Parmesan. Season with additional salt and pepper. Transfer the polenta to a large serving bowl and serve.

POLENTA



Polenta image

Simple directions on how to cook plain polenta. There are many options for polenta once it is cooked: you can mix in fresh herbs and cheeses, bake it, or fry it! Experiment and choose your favorite technique!

Provided by IDAJ

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 25m

Yield 4

Number Of Ingredients 2

3 cups water
1 cup polenta

Steps:

  • Bring water to a boil. Reduce to a simmer. Pour in polenta steadily, stirring constantly. Continue to stir until polenta is thickened. It should come away from sides of the pan, and be able to support a spoon. This can take anywhere from 20 to 50 minutes. Pour polenta onto a wooden cutting board, let stand for a few minutes.

Nutrition Facts : Calories 110.4 calories, Carbohydrate 23.5 g, Fat 1.1 g, Fiber 2.2 g, Protein 2.5 g, SaturatedFat 0.2 g, Sodium 10.7 mg, Sugar 0.2 g

Tips:

  • Use the right ratio of polenta to liquid. The general rule is 1:4, but you can adjust it depending on how firm or soft you want your polenta to be.
  • Bring the liquid to a boil before adding the polenta. This will help prevent the polenta from clumping.
  • Whisk the polenta constantly while adding it to the boiling liquid. This will also help prevent clumping and ensure a smooth texture.
  • Cook the polenta over low heat, stirring occasionally. This will help prevent the polenta from sticking to the pot and burning.
  • Season the polenta to taste. You can add salt, pepper, garlic, herbs, or cheese to taste.

Conclusion:

Polenta is a versatile dish that can be served as a main course, side dish, or even dessert. It's a good source of fiber and nutrients, and it can be made with a variety of ingredients to suit your taste. With a little practice, you can make perfect polenta every time.

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