Basic Polenta Recipes

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HOW TO MAKE PERFECT POLENTA



How to Make Perfect Polenta image

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

Provided by Chef John

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 55m

Yield 4

Number Of Ingredients 5

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

Steps:

  • Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.
  • 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.
  • 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 5 minutes to thicken; stir and taste for salt before transferring to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.

Nutrition Facts : Calories 291.2 calories, Carbohydrate 31 g, Cholesterol 33.4 mg, Fat 14.7 g, Fiber 2.7 g, Protein 9.2 g, SaturatedFat 8.2 g, Sodium 1186.1 mg, Sugar 2 g

POLENTA



Polenta image

Simple directions on how to cook plain polenta. There are many options for polenta once it is cooked: you can mix in fresh herbs and cheeses, bake it, or fry it! Experiment and choose your favorite technique!

Provided by IDAJ

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 25m

Yield 4

Number Of Ingredients 2

3 cups water
1 cup polenta

Steps:

  • Bring water to a boil. Reduce to a simmer. Pour in polenta steadily, stirring constantly. Continue to stir until polenta is thickened. It should come away from sides of the pan, and be able to support a spoon. This can take anywhere from 20 to 50 minutes. Pour polenta onto a wooden cutting board, let stand for a few minutes.

Nutrition Facts : Calories 110.4 calories, Carbohydrate 23.5 g, Fat 1.1 g, Fiber 2.2 g, Protein 2.5 g, SaturatedFat 0.2 g, Sodium 10.7 mg, Sugar 0.2 g

BASIC POLENTA



Basic Polenta image

Polenta is basically cornmeal mush, and it can be made with any kind of cornmeal, ground coarse, medium or fine. (You don't need bags marked "polenta.") As with most ingredients, though, the better the cornmeal you start with, the better your result in the kitchen. The trick is cooking the polenta for a sufficient amount of time. You must allow the cornmeal to swell and become fully cooked. That way, you emphasize the sweet corn flavor and don't end up with something bitter and lame. Yes, it takes a long time. But it's worth it - and you can fry the leftovers tomorrow night in a snap.

Provided by David Tanis

Categories     easy

Time 1h

Yield 6 servings

Number Of Ingredients 4

Salt and pepper
1 cup medium or fine cornmeal
Butter
Parmesan for soft polenta, optional

Steps:

  • For firm polenta use 4 cups water; for soft polenta use 5 cups water. Bring water to a boil in a medium-size heavy sauce pan over high heat. Add 1 teaspoon salt. Pour cornmeal slowly into water, stirring with a wire whisk or wooden spoon. Continue stirring as mixture thickens, 2 to 3 minutes.
  • Turn heat to low. Cook for at least 45 minutes, stirring every 10 minutes or so. If polenta becomes quite thick, thin it with 1/2 cup water, stir well and continue cooking. Add up to 1 cup more water as necessary, to keep polenta soft enough to stir. Put a spoonful on a plate, let it cool, then taste. Grains should be swollen and taste cooked, not raw. Adjust salt and add pepper if you wish.
  • For firm polenta, lightly butter a baking sheet or shallow dish, approximately 8 1/2 by 11 inches. Carefully pour polenta into pan. Using a spatula, spread polenta to a thickness of 3/4 inch. Cool to room temperature to allow polenta to solidify. Cover and refrigerate for up to 3 days. For soft polenta, add 6 tablespoons butter to pot and stir well. Serve immediately or transfer to a double boiler set over low heat, cover and keep warm for up to an hour or so. (Or set the saucepan in a pot of barely simmering water.) Stir well before spooning into low soup bowls. Sprinkle with Parmesan, if desired.

Nutrition Facts : @context http, Calories 100, UnsaturatedFat 0 grams, Carbohydrate 21 grams, Fat 1 gram, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 62 milligrams, Sugar 0 grams, TransFat 0 grams

BASIC POLENTA



Basic Polenta image

Provided by Barbara Kafka

Categories     easy, side dish

Time 17m

Yield 10 servings

Number Of Ingredients 5

4 cups water (add 1/4 cup if using a coarse polenta grind)
1 1/4 cups yellow or white cornmeal (American or coarse polenta grind)
2 teaspoons kosher salt
3 tablespoons unsalted butter (add 1 tablespoon if chilling for polenta lasagna)
Pinch freshly ground black pepper

Steps:

  • Combine water, cornmeal and salt in a 2 1/2-quart souffle dish. Cook, uncovered, at 100 percent power in a 650- to 700-watt oven for 12 minutes, stirring once.
  • Remove from oven. Stir in 3 tablespoons of the butter and the pepper. Serve; if making the polenta lasagna, proceed to step 3.
  • Use 1 1/2 teaspoons of the butter to grease a 14-by-11-by-2-inch dish or a baking sheet. Pour the polenta mixture into the dish or spread it 1/2 inch thick in an even rectangle on the baking sheet. Smooth the top with a spatula, and spread the remaining 1 1/2 teaspoons of butter on top. Let stand until cool. Refrigerate overnight or until thoroughly chilled. With a sharp knife, cut the polenta crosswise into 10 equal rectangles. Leave the slices in dish or on the baking sheet until ready to use.

Nutrition Facts : @context http, Calories 103, UnsaturatedFat 1 gram, Carbohydrate 16 grams, Fat 4 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 276 milligrams, Sugar 0 grams, TransFat 0 grams

BASIC CHEESE POLENTA



Basic Cheese Polenta image

Why buy polenta in a box when you can make it from scratch cheaper? A great day-before dish. Once the polenta has been refrigerated serve it in a variety of different ways: sliced and fried--or serve it immediately as a mashed potato or rice substitute!

Provided by Dawn

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 4h30m

Yield 4

Number Of Ingredients 5

1 cup cornmeal
1 cup cold water
1 teaspoon salt
3 cups boiling water
1 cup grated Parmesan cheese

Steps:

  • In a mixing bowl combine cornmeal, cold water and salt. Grease a loaf pan.
  • Bring the remaining 3 cups of water to a rolling boil and stir in the cornmeal mixture. Bring the mixture back to a boil while stirring constantly. Reduce heat to a simmer and stir in the cheese.
  • Let the mixture simmer for 20 to 30 minutes; stirring frequently. Allow the polenta to simmer until it becomes very thick. Spread the mixture into the loaf pan and refrigerate at least 4 hours before serving.

Nutrition Facts : Calories 213.5 calories, Carbohydrate 28.1 g, Cholesterol 17.6 mg, Fat 6.3 g, Fiber 1.4 g, Protein 10.2 g, SaturatedFat 3.5 g, Sodium 896.7 mg, Sugar 0.8 g

BASIC POLENTA



Basic Polenta image

First time making polenta, and it came out AMAZING. Polenta can be served soft, right after cooking, or poured into a baking pan to cool. Once cool, the polenta can be cut into squares, and served with your favorite pasta sauce. Or, once it is cooled, cut the polenta into 1" x 2" sticks abd fry lightly in some olive oil until golden. the possibilities are endless.

Provided by Kozmic Blues

Categories     Grains

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

3 cups vegetable broth
1 cup water
1 cup cornmeal
1 teaspoon kosher salt
1 scallion, chopped
tomato sauce, for serving

Steps:

  • In a medium saucepan over high heat, bring the vegetable broth and the water to a boil.
  • Slowly pour the cornmeal into the hot liquid, wisking constantly.
  • Stir in the salt.
  • Lower the heat to cook the mixture at a gentle simmer. Cook, stirring frequently, until the cornmeal is creamy and not grainy, about 30 minutes.
  • Remove the polenta from the heat and stir in scallion.
  • Polenta can be served soft, or poured into a baking pan to cool.
  • Once cooled, polenta can then be cut into solid squares.

Nutrition Facts : Calories 111.6, Fat 1.1, SaturatedFat 0.2, Sodium 448.5, Carbohydrate 23.7, Fiber 2.3, Sugar 0.3, Protein 2.5

EASY OVEN-BAKED REAL POLENTA (NOT INSTANT)



Easy Oven-Baked Real Polenta (Not Instant) image

Why stir polenta forever when this delicious recipe works beautifully? I like to roast veggies (eggplant, zucchini, onion) while the polenta bakes, then when the polenta is done, top with roasted veggies and some chopped tomatoes, some spices, and bake another 20 minutes. It's dinner.

Provided by Nancy

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 1h10m

Yield 4

Number Of Ingredients 7

cooking spray
3 cups water
1 cup polenta
salt to taste
1 cup mashed butternut squash
½ cup sour cream
½ cup grated Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish with cooking spray.
  • Pour water into the prepared dish; stir in polenta and salt.
  • Bake in the preheated oven until polenta is thickened, about 40 minutes. Stir in squash, sour cream, and Cheddar cheese. Continue baking until cheese is melted, about 10 minutes more. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 304.9 calories, Carbohydrate 32.1 g, Cholesterol 34.1 mg, Fat 15.1 g, Fiber 2.7 g, Protein 10.5 g, SaturatedFat 8.4 g, Sodium 533.1 mg, Sugar 2.1 g

BASIC POLENTA



Basic Polenta image

Categories     Condiment/Spread     Side     Vegetarian     Quick & Easy     Cornmeal     Fall     Spring     Bon Appétit

Number Of Ingredients 3

8 cups water
2 teaspoons salt
2 cups polenta (coarse cornmeal)

Steps:

  • Combine 8 cups water and salt in heavy larger saucepan. Bring to a boil. Gradually add cornmeal, whisking until smooth. reduce heat to low. Cover and cook until polenta is thick and creamy, stirring frequently, about 30 minutes.

BASIC POLENTA



Basic Polenta image

This is the most basic, fundamental version of polenta. It's the perfect side to accompany a delicious, long-simmered stew. Or you can serve this basic recipe topped with your favorite sauce; I'm partial to bolognese.

Yield 6 side-dish servings

Number Of Ingredients 4

6 cups water
2 teaspoons salt
1 3/4 cups yellow cornmeal
3 tablespoons unsalted butter, cut into pieces

Steps:

  • In a large, heavy saucepan, bring the water to a boil. Add the salt, then gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, about 15 minutes. Remove from the heat and stir in the butter.
  • Transfer the polenta to a bowl and serve.

BASIC POLENTA (SOFT OR SET)



Basic Polenta (Soft or Set) image

Whether you choose the soft and creamy version or the firmer, set rendition, polenta makes a wonderful side dish for hearty fall and winter meals.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 24 set pieces

Number Of Ingredients 7

10 cups cold water
1 heaping tablespoon coarse salt
1 dried bay leaf
2 cups coarse-ground polenta meal
Freshly ground pepper
2 tablespoons unsalted butter
Freshly shaved Parmigiano-Reggiano

Steps:

  • Put 6 cups cold water, the salt, and bay leaf into a Dutch oven or a heavy stockpot, and bring to a boil. Bring remaining 4 cups cold water to a simmer in a small saucepan over medium heat.
  • Add polenta to large pot in handfuls, separating your fingers to let the grains slip through and whisking constantly until combined. Reduce heat until only a couple of large bubbles appear at a time.
  • Whisk 2 ladlefuls of simmering water into polenta, and cook, stirring frequently with a wooden spoon, until water has been absorbed, about 5 minutes. Continue to add 2 ladlefuls of water every 5 minutes, stirring often and waiting for it to be absorbed before adding more, until polenta is creamy and just pulls away from sides of pot, about 45 minutes. (It may be necessary to adjust heat.)
  • If not serving immediately, reduce heat to lowest setting, cover pot, and keep warm until ready to serve (up to 1 hour). Remove bay leaf. Season with pepper.
  • For soft polenta only: Stir in butter. Use a damp spoon to serve. Top each serving with Parmigiano-Reggiano.
  • For set polenta only: Pour into a slightly damp medium bowl (or a 13-by-9-inch baking dish). Let stand until no longer steaming, about 10 minutes. Refrigerate, uncovered, until cold and set, about 1 1/2 hours. Cover with plastic wrap. Refrigerate until ready to serve (up to 2 days).Turn out polenta. Using plain dental floss, cut horizontally in half, pulling string toward you. Cut in half crosswise, pressing string downward. Cut each half lengthwise into 1 1/2-inch-wide strips, cut strips crosswise into thirds, and then into triangles or squares if desired. (Alternatively, cut polenta with a knife.)

BASIC POLENTA



Basic Polenta image

Provided by Nancy Harmon Jenkins

Categories     side dish

Time 50m

Yield 4 generous servings

Number Of Ingredients 3

4 1/2 cups water
1 teaspoon salt
2 cups polenta, medium-grain cornmeal or grits

Steps:

  • Bring water to a rolling boil in a saucepan. Add salt and let water return to a boil. Lower heat to simmer and, in a slow but steady shower, add polenta, stirring continuously with a wire whisk to avoid lumps. Once all the polenta has been added, continue stirring, using a long-handled wooden spoon, while polenta cooks. The meal will gradually thicken and start to pop with surface bubbles (be careful of splatters). Cooking can take 20 to 40 minutes, depending on such variables as the age of the meal and the firmness desired. Polenta that cooks for 20 minutes should be soft and fluffy, but with no discernible ''bite'' and no hint of a raw flavor. Polenta that cooks for 40 minutes will be firm enough to pull away from the sides of the pan as it is stirred.
  • When polenta is done to desired firmness, serve it immediately or slice it and either toast the slices or fry them in olive oil, butter or rendered lard before serving. If serving immediately, turn polenta into a warm, high-sided platter or dish; top with the desired sauce and serve. For slicing, spread polenta to desired thickness on a bread board or in a square glass oven dish. When firm (a matter of a few minutes), cut slices about 1/2 inch thick.

Nutrition Facts : @context http, Calories 290, UnsaturatedFat 1 gram, Carbohydrate 62 grams, Fat 1 gram, Fiber 3 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 598 milligrams, Sugar 1 gram

BASIC POLENTA



Basic Polenta image

A basic polenta recipe. Cornmeal may be either fine- or coarse-grained. Both work well in the following recipe; we used a fine-grained variety found in most supermarkets.

Categories     Side     Fall     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 3 cups

Number Of Ingredients 3

4 cups water
1 teaspoon salt
1 cup cornmeal or instant polenta

Steps:

  • In a heavy saucepan bring water and salt to a boil and gradually whisk in cornmeal in a thin stream. Cook polenta over moderately low heat (it should be barely boiling), stirring constantly, until very thick and pulls away from side of pan, about 40 minutes for cornmeal and about 15 minutes for instant polenta. Remove pan from heat and cover to keep warm. Stir polenta just before using. Polenta will keep warm, covered, about 20 minutes.

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