Polenta

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings: people

Author: Nico Pallotta

1 cup (160 grams) polenta we recommend quick-cooking.
3 cups (720 grams) water + 1 cup if necessary. Substitute vegetable broth.
½ teaspoon (½ teaspoon) sea salt or more to taste
1 tablespoon (2 tablespoons) extra virgin olive oil optional

In a medium-size pot with a heavy bottom, bring 3 cups water to a boil and add ½ teaspoon sea salt.
Remove the pot from the heat and slowly add 1 cup polenta, 1/4 cup at a time, while stirring with a whisk.
Optionally, stir in 1 tablespoon extra virgin olive oil.
Bring the pot back to the stovetop and simmer on medium-low heat while whisking for 5 minutes or as instructed on the package.
As the polenta thickens, you might want to switch from a whisk to a wooden spoon to make the stirring easier.
If the polenta gets too thick you can add more water. Different cornmeal brands may require more or less water.
Taste the polenta to make sure it’s ready. Careful, it’s piping hot! You can also adjust for salt. The texture should be smooth and creamy.
You can serve it as a main with parmesan, butter, and other cheeses, top it with your favorite sauce, or serve it as a side dish.

Nutritional information is an estimate for 1 serving of polenta out of 2.

WHICH POLENTA SHOULD I BUY?

There are two main types:

Polenta from coarsely stone-ground cornmeal requires 40 to 60 minutes of boiling.
Quick cooking polenta from finer cornmeal requires 5 minutes of boiling time.

If you mistakenly purchased coarsely ground cornmeal but don't have time to boil it for an hour, you can blend it in a high-speed blender for a few seconds to make it finer.

It will cook in about 10 minutes and will require 4 to 5 cups of water per 1 cup of cornmeal.

TIPS

Water ratio: We recommend 3 to 4 cups of water for 1 cup of polenta. If your cornmeal absorbs more water or you like a thinner consistency, add more water as the polenta cooks.

Which pot to use? It’s best to use a pot with a heavy bottom, as it distributes the heat more evenly and prevents the polenta from sticking. We recommend enameled cast iron.