Recipe by Chef John
"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."
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freshly grated Parmigiano-Reggiano cheese, plus more for garnish
made polenta for the first time, but substituted 2 cups water to milk, turned out really nice. I should say be careful with salt, as the cheese also adds it.
Watching the video really helped! This was my first time making polenta, but most certainly won't be the last. Thick, creamy, smooth, warm, cheesy, perfect.
This was great! My picky preteen enjoyed it. He grunted and when done, went to the kitchen to put more in his bowl. I had powdered bouillon that I added to the water and it came out so very flavorful.
I topped this with roasted peppers, asparagus, meatballs and grated Parmesan cheese.
Thank you for the recipe!
Used this recipe, and topped with Italian sausage and red sauce, very good, just like mom's.
P.S. "fun girl" :D it's Italian all right, but the f-word.
Excellent! So easy to make. I learned you don't have to spend the whole cooking time stirring the pot :)
Never made it before, but tried it with Chef John's Pork al Latte. It was outstanding! My husband usually complains about my cooking, but loved this. I made it with leftover turkey stock from Thanksgiving as my liquid. Next time I might try the vegetarian option and just use water.
Thanksssss!!!!!! I came from Argentina and polenta is really big , but you make it from an instant packet. Here I only can find it in the latin store and is very expensive. This is a great way of making polenta really chip. I found that using corn meal from the package doesn't come very tasty, I have a blender that I put corn for popcorn and makes it into corn meal.
Chef John you've done it again....this was perfect as promised. I was looking for a polenta recipe that didn't call for milk or cream and this was it! Followed the recipe exactly with grits (it's all I had on hand) except that I put in the grits into cold water to avoid lumps. Perfect side for meat! And the leftovers.....glorious when fried on both sides, then covered with spaghetti sauce, cheese, artichokes, roasted red peppers - whatever you have in your fridge. I might start making polenta just for the leftovers!
* Percent Daily Values are based on a 2,000 calorie diet.
How to Make Perfect Polenta
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 132
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