How to Make Polenta Perfectly - Healing Tomato Recipes (2024)

FAQs

What is the secret to making polenta? ›

Pour the cornmeal into the water gradually – NOT all at once – and whisk constantly as you do it. The constant whisking will evenly disperse the cornmeal grounds in the water, so they won't have a chance to clump together. It'll thicken as it sits.

Cooking it in milk will produce a rich and creamy polenta that's delicious and indulgent, but also heavy; stock (vegetable or chicken) will infuse the polenta with more flavor, but that flavor can also cover up the taste of the cornmeal.

The Liquid

In Italian cooking, polenta is made with water. Some more Americanized recipes will prompt you to start with milk or stock, but (in my opinion) they are wrong. Hydrating your polenta with water will allow the flavor of the corn to shine, and it will allow each individual grain to absorb salt more readily.

Polenta is even used to make desserts such as pinza, a Veneto cornmeal and fruit cake; torta nicolotta, an aromatic cake seasoned with grappa and fennel seeds traditionally made with leftover polenta; and brustengolo, an apple-walnut polenta pudding popular in Umbria, especially in the Perugia province.

In Italy, you'll find polenta made from yellow cornmeal or white cornmeal, though yellow is more common. The best polenta is made from stone ground corn, which comes in a coarse, medium, or fine grind. Cornmeal labeled polenta is usually a coarse-grind, but you can make the dish with a medium or fine-grind.

To spice things up for the adults at home, it can be fun to finish the polenta with a sprinkle of blue cheese, spiced pine nuts, or pepitas (for texture), and a drizzle of pesto, gremolata or other green herb sauces.

Once you try some of these polenta recipes, I think you'll agree that polenta is simple, elegant and delicious! Spoon steamed or cooked veggies over hot polenta. Add cheese, herbs or other favorite seasonings. Top polenta with your favorite pasta sauce.

Polenta is a healthy gluten-free grain and good source of antioxidants that help protect your eyes and reduce your risk of certain chronic diseases. It shouldn't negatively affect your blood sugar levels as long as you stick to a reasonable portion size.

Polenta contains both protein and fiber to help a person feel full. Fiber is also recommended to keep the digestive system functioning properly, to feed healthy gut bacteria, and to prevent constipation.

In a large, deep saucepan, bring 5 cups of water to a boil. While whisking constantly, add polenta in a slow, steady stream. Reduce heat to medium, cook until thickened, stirring occasionally with a wooden spoon, about 15 minutes. Remove pan from heat and stir in cheese, heavy cream, and butter.

Is polenta more healthy than pasta? ›

Polenta is often used to substitute grains like pasta and rice, as it's lower in calories and is a source of complex carbohydrates. Because complex carbohydrates aren't broken down as quickly as simple carbohydrates, it's ideal for individuals watching their blood sugar levels.

However, cornmeal polenta is by far the most common preparation and today, particularly in the United States, when you hear the term "polenta," it refers to the cornmeal version.

Polenta is grown and eaten a lot in northern Italy, in the Piedmont region. A version is also eaten in Corsica made with chestnut flour. Similar dishes were eaten in Roman and Greek times made from other grains: millet, buckwheat and spelt.

You can serve this basic side dish on its own or alongside protein such as Pressure-Cooker Short Ribs, pan-seared chicken, or seafood. Here, we're sharing our favorite ways to serve polenta for dinner as well as a few creative variations on this satisfying staple.

Instead of constant stirring, a quick, vigorous initial stir—always with a whisk, not a spoon—quickly releases enough starch from the corn that little stirring is needed after that. Then the grains should cook low and slow—no supervision needed.

Many recipes call for bringing water and/or milk to a boil and then slowly adding your coarse cornmeal to it, whisking constantly all the while to prevent lumps from forming.

The 45 minutes of cooking time is crucial. I always thought my polenta looked done after 15 or 20 minutes of cooking, but just because it's thickened doesn't mean the cornmeal has cooked through. Keep on cooking until it tastes creamy, corny, and a little bit sweet. That extra time makes all the difference.

Be vigilant, and keep adding liquid and stirring until polenta is cooked through, tasting along the way. If your polenta is too gritty and forces you to chew on pebbly grains, add water and keep it going.