How to Make Perfect Polenta Recipe - Allrecipes.com
How to Make Perfect Polenta Recipe
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How to Make Perfect Polenta
See a foolproof method for creamy, lump-free polenta. See more
  • READY IN 55 mins

How to Make Perfect Polenta

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. 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.
  2. 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.
  3. 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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 35 mins
  • READY IN 55 mins

Footnotes

  • Cook's Note:
  • Cooking time will depend on the grind of the polenta, so you'll have to adjust accordingly.
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Reviews More Reviews

Dec 22, 2013

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.

 
Jan 13, 2014

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.

 
Jun 19, 2014

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!

 
Mar 28, 2014

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.

 
Dec 28, 2013

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.

 
Jul 27, 2014

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.

 
Jul 08, 2014

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!

 
May 08, 2014

I've made this twice now. My toddler LOVES it!

 

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Nutrition

  • Calories
  • 291 kcal
  • 15%
  • Carbohydrates
  • 31 g
  • 10%
  • Cholesterol
  • 33 mg
  • 11%
  • Fat
  • 14.7 g
  • 23%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 9.2 g
  • 18%
  • Sodium
  • 1186 mg
  • 47%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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