Rating: 5 stars 4.8
235 Ratings
  • 5 star values: 209
  • 4 star values: 23
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0

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.

Recipe Summary

prep:
15 mins
cook:
35 mins
additional:
5 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

Cooking time will depend on the grind of the polenta, so you'll have to adjust accordingly.

Editor's Note:

This pairs perfectly with our beef short ribs recipe.

Nutrition Facts

291 calories; protein 9.2g; carbohydrates 31g; fat 14.7g; cholesterol 33.4mg; sodium 1186.1mg. Full Nutrition
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