Polenta is an inexpensive, tasty alternative to pasta or rice, and can be served in unlimited ways. Here is a basic recipe for making polenta, as well as numerous serving ideas.
Soft Polenta: Use polenta directly out of the pot, topped with sauce or vegetables as desired.
Firm Polenta: Once completely cooked, pour onto a wooden board or a greased baking sheet about 2 inches thick and allow to set. Cut into squares and serve as desired.
Baked Polenta: Cut the firm polenta into slices, and place in a buttered baking dish. Add desired topping, and bake at 375 degrees F. until golden.
Grilled Polenta: Cut firm polenta into squares, brush with oil and grill lightly on both sides.
Fried Polenta: Cut the firm polenta into slices and fry in a few inches of hot oil until golden brown and crispy.
Deborah Mele 2011
- 9 Cups Cold Water
- 1 Tablespoon Sea Salt
- 2 Cups Cornmeal
- Bring the water to a boil in a medium saucepan, then add the salt and reduce the heat to medium low.
- As soon as the water begins to simmer, start pouring in the cornmeal in a thin stream, very slowly while stirring constantly with a wooden spoon to prevent lumps.
- Once all the cornmeal has been added, keep the water at a simmer, and stir frequently.
- It should take between 25-30 minutes to fully cook the polenta.
- Once cooked, the polenta should pull away from the sides of the pot easily.