Basic Polenta Recipe
Yield: Approximately 2 cups
Bring water to a boil in a medium to heavy pot. Add salt, keeping the water boiling at a medium-high heat.
Add the cornmeal in a very thin stream, either slowly from a measuring cup or by letting a fistful of it run through nearly closed fingers, stirring all the while with a long-handled whisk. Continue this procedure using up all the cornmeal. Stir constantly, keeping the water boiling.
When all the cornmeal is added, reduce heat to low-medium, enabling the cornmeal to simmer gently. You will realize the right temperature because the hot polenta will no longer bubble and pop back at you. Remember, you want to enjoy the process of making polenta by not getting burned.
Continue stirring, switching to a long-handled wooden spoon. For an even, slow heat, and to help avoid burning or sticking, use a flame-tamer. Stir continuously and thoroughly, bringing the mixture up from the bottom and loosening from the sides, making sure to scoop into the sides.
Continue to stir for 15 to 25 minutes or until polenta is very creamy and the polenta pulls away from the sides of the pot. Season with salt and pepper as necessary.
Creamy polenta can be made ahead 2 to 3 hours ahead of time and kept warm and soft by keeping in a double boiler or in a bowl over gently simmering water. Cover the bowl with aluminum foil and stir occasionall
Recipe by, former PCC staff
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