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Polenta

  • 1 cup dry cornmeal, preferably coarse grain (but medium is ok)
  • 4 cups water
  • 1 packet of chicken broth or 1 tsp salt
  • 2 tbsp butter
  • 1/4 cup parmesan cheese
  1. Bring the water & salt to a boil, then stir in the cornmeal. Whisk until there are no lumps.
  2. Reduce heat and simmer with frequent stirring for about 30 minutes. It's done when it's thick and creamy.
  3. Turn off heat and drop butter in. Stir until it's mixed in.
  4. Drop cheese in and stir that in too.
  5. Cover and let sit for 5 minutes. Add salt & pepper to taste.
Notes
  • There is contention online that stirring cornmeal into boiling water is "masochist". Try adding the cornmeal before the water heats.
  • Whisking will not solve the lumps. Use the immersion blender.
  • Adding so much cheese was dirty pool. Tasted like grits. Add none or much less.
  • Some recipes recommend going for 45 minutes, and adding a bit more water during the cooking if you need to. Try that, because it tasted a bit mealy to Rus.
https://www.allrecipes.com/recipe/234933/how-to-make-perfect-polenta/
https://cooking.nytimes.com/recipes/1014527-basic-polenta
https://www.foodnetwork.com/recipes/giada-de-laurentiis/fried-polenta-recipe-2131497 (frying)
https://www.finecooking.com/recipe/pan-fried-polenta-with-mushrooms (frying)
https://www.myrecipes.com/recipe/pan-fried-polenta (frying)