The Only Polenta Recipe You Will Ever Need (2024)

FAQs

What is the secret to making polenta? ›

The trick is to presoak the polenta in its liquid for several hours before cooking it. This step helps fully hydrate the cornmeal before you even start cooking it, which in turn drastically cuts down on the cooking time.

The Mix-Ins. In my opinion, the only things that should be added besides seasoning and milk are butter and Parmesan or Pecorino Romano cheese. Personally, I think Pecorino Romano is the better choice here. It has more of a sharp funk than Parmesan, plus a much creamier texture that melts more readily into warm polenta.

Polenta can be served with various toppings, like tomato meat sauce or a “white” sauce of sausage and mushrooms. In Abruzzo, especially in the province of Aquila during Lent, polenta is served with snail sauce or cooked in milk and served seasoned with oil, garlic and chili peppers.

The top of the polenta might seem a bit hardened when you uncover it, but never fear. Adding the fat (in this case, Parmigiano-Reggiano cheese and unsalted butter) and a little vigorous whisking will produce the creamy results you expect.

Pour the milk into a large, heavy pan along with 800ml of water and 1 teaspoon of sea salt and bring it to the boil. Pour in the polenta in a thin stream, whisking all the time so it thickens as you go. Keep whisking for 2 to 3 minutes over a high heat.

Before the introduction of corn (maize) from America in the 16th century, polenta was made from starchy ingredients like farro, chestnut flour, millet, spelt, and chickpeas.

**Liquid Ratio:** The ratio of liquid (water or stock) to cornmeal is crucial. Using too little liquid can result in a thicker, drier polenta. Adding more liquid and stirring regularly can help achieve a creamier consistency.

To spice things up for the adults at home, it can be fun to finish the polenta with a sprinkle of blue cheese, spiced pine nuts, or pepitas (for texture), and a drizzle of pesto, gremolata or other green herb sauces.

You can serve this basic side dish on its own or alongside protein such as Pressure-Cooker Short Ribs, pan-seared chicken, or seafood.

Once you try some of these polenta recipes, I think you'll agree that polenta is simple, elegant and delicious! Spoon steamed or cooked veggies over hot polenta. Add cheese, herbs or other favorite seasonings. Top polenta with your favorite pasta sauce.

What is polenta called in America? ›

Both grits and polenta fall under the heading of cornmeal, which is essentially a coarse flour, or “meal,” made from dried corn.

I'm sure you've eaten polenta before; you just might not remember it. It's that menu item at Italian restaurants that's always tucked away inconspicuously, around the risotto.

I have found coarse polenta by chance in supermarkets and other places, and it's most prevalent in the Savoie and the Jura regions of France as it's something people enjoy in the more mountainous areas, I suppose. (I used that leftover instant polenta to make crisp topping.)

Water: Polenta should be made with water. Some Americanized recipes will start with milk and/or stock, but you want to hydrate your polenta. Water allows the flavor of the corn to shine. If you use stock, the flavor is just that, stock, and not the flavor of the corn.

It definitely does not need to be stirred continuously. Fairly frequently, yes, to avoid burning on the bottom, but not constantly. Cooking for more or less time has more impact on texture than flavor. Cooked briefly, you get more of a grain-like cream of wheat texture.

It's recommended that you oil the grill and brush some fresh oil on both sides of the polenta squares; this will ensure gorgeous grill marks and the polenta remain intact.