Polenta (Cornmeal Paste)

Polenta

Polenta was originally served in the peasant households of Northern Italy as a simple dish that provided a wealth of energy for the day’s labor. In these households, the polenta would be poured into a mold to set and was served like a cheese, cut with string and eaten in thin slices. Today, polenta is consumed as a creamy, warm, and filling comfort food that serves as a versatile base for many hearty stews or stands alone as a wholesome meal. Recipe Servings: Serves 6

Prep Time

5 minutes

Cook Time

30 minutes

Total Time

35 minutes

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

6 cups (1.4 l) water
2 tsp (10 ml) salt
1 3/4 cups (265 g) yellow cornmeal
3 Tbsp (45 g) unsalted butter

Directions

In a large saucepan, bring water to a boil. Season water with salt.
Gradually add cornmeal to pot, approximately 1/2 cup (75 g) at a time. Whisk mixture thoroughly after each addition.
When cornmeal is fully incorporated, reduce heat to its lowest setting.
Cook polenta for around 15 minutes, until cornmeal is tender but not soft. Stir mixture frequently.
Remove saucepan from heat and stir in butter. Serve immediately.

Notes

Baked polenta and grilled polenta are popular variations in which the mixture is allowed to set, then cooked into a loaf.