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 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
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
HOW TO MAKE BASIC POLENTA RECIPE
Polenta recipe is a northern Italian dish made with coarsely ground cornmeal and salted water. Polenta is a versatile dish with different textures. It can be soft and creamy, similar to porridge, or hard and firm. It depends on the amount of water used for cooking. You can use it as a side dish or you can eat it as a single main dish. The recipe we are going to show you is the authentic Italian recipe for basic polenta, WITHOUT the addition of cheese or butter.
Provided by Recipes from Italy
Categories polenta recipes
Time 1h
Yield 4
Number Of Ingredients 3
Steps:
- Bring water to a boil with 1 tablespoon coarse salt. When the water begins to boil, pour in the corn flour slowly and gradually. Stir constantly and at first with a hand whisk: it helps to avoid lumps. Never stop stirring as you pour in the flour. The TRICK is to pour the flour in slowly while stirring quickly.
- lower the heat to low. Cook the polenta without ever stopping stirring, always in the same direction, with a long-handled wooden spoon, so that the mixture does not stick to the bottom of the pot. Cook the polenta for about 40-60 minutes.
- Once cooked, pour the polenta on a wooden cutting board if its consistency is hard and firm, as in our recipe. If you prefer a soft polenta, then pour it in a serving bowl. Serve hot.
Nutrition Facts : ServingSize 100 g, Calories 72 cal
BASIC POLENTA
Dinner is easy with Giada De Laurentiis' Basic Polenta recipe from Everyday Italian on Food Network; it's the perfect cornmeal canvas for your favorite mains.
Provided by Giada De Laurentiis
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted.
BASIC POLENTA (FIRM)
I adapted this truly basic dish from a recipe in a book entitled ~The Food and Cooking of Venice~ by Valentina Harris which friends purchased for me when visiting there. Making good polenta is definitely labor intensive, but for that special someone whom you know will appreciate it, it is well worth the effort. Personally, I...
Provided by Maureen Martin
Categories Other Side Dishes
Time 1h
Number Of Ingredients 3
Steps:
- 1. Put the water and salt into a wide, heavy pan over high heat and bring to boil, stirring to dissolve salt.
- 2. Once the water is boiling, sprinkle the polenta flour into the bubbling water slowly with one hand while whisking constantly with the other. Do NOT add all at once or you will have a sticky lump! Be careful of splashing boiling water!
- 3. When all the polenta flour has been whisked into the water, reduce heat to medium low (slow bubbling).
- 4. For the first 20 - 30 minutes, stir every 7 - 10 minutes with a strong, long-handled spoon. Be careful of scalding hot polenta bubbles (hence the long handled spoon)! Around 30 minute mark, begin stirring constantly until polenta comes away from the sides of the pan (you will feel and see the change in the batter). This will take around 10 - 20 more minutes (40 - 50 minutes total). It may seem like it's ready after a few minutes (when your arm starts feeling like it's about to fall off) but don't stop until the texture changes--the flavor won't be right until then.
- 5. You can turn the hot polenta out onto a platter and smooth it into any shape you like. Leave it to rest about 5 minutes then cut it into slices for serving. OR you can simply turn it out into a large decorative (heat resistant) bowl and serve hot with a spoon. As it cools it will solidify. This is normal, and many recipes call for frying slices of solidified polenta (I haven't tried this yet, but it's definitely on my To-Do List!)
- 6. Serving Suggestion Slice and top each piece with a heaping tablespoon of crumbled gorgonzola, asiago, or other strong cheese [also see my recipe for Dressed Polenta (soft)].
FIRM POLENTA
Make and share this Firm Polenta recipe from Food.com.
Provided by swirlycinnacakes
Categories Quick Breads
Time 40m
Yield 1 batch, 1 serving(s)
Number Of Ingredients 2
Steps:
- In a large pot bring 4 cups of water to a boil.
- Add the salt and slowly pour in the cornmeal, mixing constantly with a wooden spoon until it is all incorporated.
- Turn the heat to low and cook until it's smooth and no longer grainy (30-35 minutes). Be sure to stir often so that the bottom doesn't burn.
- Spread the warm polenta evenly into a lightly oiled container and allow to cool.
- When cool, cut the polenta into whatever shape you desire. Firm polenta can be grilled, baked or fried.
Nutrition Facts : Calories 441.6, Fat 4.4, SaturatedFat 0.6, Sodium 7019.1, Carbohydrate 93.8, Fiber 8.9, Sugar 0.8, Protein 9.9
POLENTA
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
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
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