How to Cook Polenta and Cornmeal 3 Ways

28 August 2015

Basic Recipe: 1 C polenta • 5 C water • 1 tsp salt Boil water and add salt. Slowly add polenta, stirring continuously until thickened. Lower heat and cover. Cook for 30 minutes, stirring from time to time. Take lid off pan and cook for a further 15 minutes. Polenta should be thick and coming away from the sides of the pan. The polenta can now be used in one of two ways – soft or grilled.

Soft Polenta: 50-100g butter • 50-100g parmesan • seasoning Make basic recipe as set out above then add 50-100g butter and 50-100g parmesan cheese and season to taste. Soft polenta is used just like mashed potatoes – to soak up the juice from a braise or stew. Great with slow cooked tomato sauce and vegetables.

Grilled Polenta: Make basic recipe as set out above ensuring that polenta is cooked until thick otherwise it will not set and will be difficult to grill. Check seasoning then pour onto a flat tray or plate to cool at room temperature. Once set, polenta can be layered and baked (like lasagne), pan fried or grilled.

Share