Italy Polenta (Cornmeal Paste)
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.
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
- 1¾ 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 a half 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.Copyright © 1993—2024 World Trade Press. All rights reserved.