Take your mouth on a trip to Northern Italy with this delicious recipe for Polenta.
I’m from the South. And we love our grits. They’re perfect for breakfast with the veggie omelet cups, for lunch like with these grit fritters, and for dinner in these pork shooters. Some Southerners even fancy grits for a late-night snack. So it took a bit of convincing for me to try grit’s Italian cousin, polenta. But once I did, I decided to treat them like I do my children: I wouldn’t pick a favorite—but I would indulge both from time to time.
Grits and polenta are both made from ground cornmeal. Grits tend to be made from dent corn (often white) and stone ground; polenta is made from flint corn and is medium to coarse grinding. Grits tend to taste more like corn and have more starch in them. Polenta’s texture is more like a porridge, although it can be cooled and served as a loaf and baked, fried, or grilled.
However you serve it, this Southern gal enjoys a bit of Italy with a wonderful serving of polenta.
Serving Suggestions
Polenta is the heart and soul of many Italian dishes. It completes perfectly classic Italian entrees like Short Ribs or Osso Buco. It’s also great paired with a salad or roasted vegetables. I like to top it with shrimp, sautéed mushrooms, or a drizzle of truffle oil for a light evening meal.
Ingredients
- 4 cups water
- 1 cup polenta
- 1 Tbsp butter
- 1 tsp salt
Instructions
Prep time: 5 minutes
Cooking time: 25 minutes
Yields: 8 servings
- Bring the water and salt to a light simmer over medium to high heat.
- Turn the heat down a little and slowly add the polenta, whisking as you go to make sure there are no lumps.
- Cook on very low heat, stirring frequently for 20-30 minutes. If you need to add liquid, you can add a little more water. The texture should be smooth and creamy but thick once it is cooked.
- Add the butter; let it melt and gently stir it into the polenta.
Tips & Tricks to Make the Perfect Polenta
- I recommend you pour the polenta slowly and stir frequently. It will help prevent lumps.
- Add salt, pepper or even a bit of Parmesan cheese for extra taste.
- After you’ve added the polenta, reduce the heat to the lowest setting. The polenta needs to cook slowly.
FAQs
You can try chicken or vegetable broth or use a mix of water and milk, it will give richer flavor.
Add a bit more hot water or broth and stir constantly until it reaches the desired consistency.
Let it cool longer. And if you want to be able to slice your polenta or make a polenta loaf, let it cook longer than the specified time. The longer it cooks, the firmer it gets.
Mash and polenta have a similar texture but taste is quite different. Polenta has a sweeter corn flavor.
Variations
- You can pour your cooked polenta into a baking dish and bake until firm and golden brown. I sometimes top it up with cheese (cheddar or Parmesan) to get a delicious crust.
- Mix in finely chopped rosemary, thyme, or basil.
- Slice the cooked and cooled polenta, then grill it until crisp and golden. You will get a delicious sliced polenta loaf.
Make Ahead and How to Store
Polenta is a fantastic to make-ahead. Cook it before your guests arrive and let it chill in the fridge. When it’s time to serve, slice up the polenta and warm it on the grill or a frying pan.
Your leftovers will last in an airtight container for up to three days. Just add a splash of water or milk and warm it up on low heat on the stove. Don’t forget to stir frequently.
How to Make Polenta
Ingredients
- 4 cups water
- 1 cup polenta
- 1 Tbsp butter
- 1 tsp salt
Instructions
- Bring the water and salt to a light simmer over medium to high heat.
- Turn the heat down a little and slowly add in the polenta, whisking as you go to make sure there are no lumps.
- Cook on a very low heat stirring for 20 – 30 minutes. If you need to add a little liquid you can add a little more water. The texture should be smooth and creamy, but thick once it is cooked.
- Add in the butter, let it melt and gently stir it into the polenta.
Nutrition
