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

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

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.

 
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.

 
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.

 
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.

 
Mar 22, 2014

Excellent! So easy to make. I learned you don't have to spend the whole cooking time stirring the pot :)

 
Mar 09, 2014

This was really good and quite easy. It cooked up a lot quicker for me, I have a flat top stove so I probably needed to have it set on a lower setting, I'll remember that next time. Still it came out so smooth and tasty! And easier than I imagined, I've never even had polenta until recently, so I'm really glad to have a new option to serve with meals. I also watched the video so that made me feel a lot more confident to try this.

 
Dec 10, 2013

Ok I admit that I only made this up until the end of step 2. Then I put sausage in a tomato-type sauce over it. But the polenta came out perfect and I'm sure it would have been great with the butter and parm cheese too.

 
Nov 24, 2013

Excellent ! cheese provides a great flavor twist. I have used olive virging oil instead of butter. Great !

 

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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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