How to Make Perfect Polenta

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 great base for any kind of saucy meat or mushroom ragout.


Recipes · Side Dish · Grain Side Dish Recipes · Polenta Recipes


Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 55 mins
Additional Time: 5 mins
Servings: 4

Ingredients

Ingredients List

  • 4 cups water

  • 1 teaspoon fine salt

  • 1 cup polenta

  • 3 tablespoons butter, divided

  • ½ cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish


Directions

  1. Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until there are no lumps.

  2. 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.

  3. 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 for 5 minutes to thicken.

  4. Stir polenta and transfer 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 (per serving)

Nutrition Facts
291 Calories
15g Fat
31g Carbs
9g Protein


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