Polenta

Polenta

61
IDAJ 0

"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!"
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Ingredients

25 m servings 110 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 110 kcal
  • 6%
  • Fat:
  • 1.1 g
  • 2%
  • Carbs:
  • 23.5g
  • 8%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 11 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.

Reviews

61
  1. 72 Ratings

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Most helpful positive review

This is the basic way to prepare polenta, which is cooked corn meal, I felt like giving it less stars b/c I was annoyed this recipe doesn't mention that. I pictured people walking through the s...

Most helpful critical review

The instructions are not very clear and may confuse some people..."Polenta" is the finished meal..."Corn Meal" is the ingredient that is needed to make POLENTA., also I use 2 cups of cold water ...

This is the basic way to prepare polenta, which is cooked corn meal, I felt like giving it less stars b/c I was annoyed this recipe doesn't mention that. I pictured people walking through the s...

The instructions are not very clear and may confuse some people..."Polenta" is the finished meal..."Corn Meal" is the ingredient that is needed to make POLENTA., also I use 2 cups of cold water ...

I've made polenta all my life and have never had it take that long to cook -- usually only a few minutes before it thickens up. It helps eliminate lumps if you mix your cornmeal to a cup of cold...

I love polenta! The only difference is my great aunt uses 2 cups cold water to every 1 cup cornmeal. It makes a very firm polenta. This is the way I prefer it since I grew up with it this way...

Hey! It works! Cool! I added chopped sun-dried tomatoes, a little of their oil, let it cool on plastic wrap, rolled it, tossed it in the fridge for a while then sliced it, fried it and used it ...

THE classic Italian comfort food, IMHO. And unlike other starches that one can dress up like pasta or rice, polenta does NOT suck most of the flavor out of the sauce you add do it. I would eve...

I really enjoyed the home-made polenta I made with this recipe! I cut it into chunks about 2" by 2" and simmered it in homemade marinara for a few minutes, and it was terrific.

I agree with italiangirl that this needs less water - you just need to cut the heat when you put in the cornmeal. I took it a step further and put in about an eighth cup chopped up sundried toma...

Very easy, but I only had to cook it for about 5 minutes until it was THICK. I used Quaker Yellow Cornmeal (Enriched and Degerminated)- I wonder if this is "quick cooking" polenta? Either way,...