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This easy Polenta Recipe teaches you how to make the perfect creamy polenta using just 4 ingredients. Served with your favorite toppings, Italian polenta is as a comforting and versatile meal.
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What is polenta?
Polenta is a popular Italian dish made from coarsely ground yellow cornmeal, served as a comforting porridge or fried. It is characterized by a mild, slightly sweet flavor and a smooth or grainy texture, depending on the type of cornmeal used. Italians and people all around the world like serving Polenta with additional toppings such as meat, cheeses, and grilled vegetables. Wheter as a porridge, fried, or baked, it is a versatile dish that lends itself to any occasion.
The history of polenta
The origins of polenta date back to ancient history. Long before Italians, this dish was widely consumed in Mesopotamia and Ancient Greece. At the time, polenta was made with millet and rye. During the Roman Empire, the Latins would eat “pultem”, a porridge made from ground and cooked spelt.
It was not until the discovery of America in 1492 that people started making polenta as we know it today, with corn. After it was brought from the Americas, this food soon became a staple of the populations from Northern Italy. At the time, corn was abundant and more affordable than other grains.
Over the centuries, polenta became part of the Italian culture. From meat toppings to cheeses and vegetables, there were – and there still are – many regional recipes. Despite their differences, all of them share a common meaning, symbol of humility and unity. Today, this dish still remains an important part of the Italian cuisine. Simple, versatile and nutritious, people all around the world love the taste and coziness of a creamy polenta bowl.
What is polenta made of?
This basic polenta recipe only requires 4 ingredients. Cornmeal, olive oil, salt and water. Nothing you can’t find at the grocery store. Although very simple, choosing the right ingredients is key in making the perfect polenta at home. So, I encourage you to read through the following lines very carefully.
- Polenta. I recommend fine or medium coarse cornmeal, you may find it under the name of “polenta”. Some recipes use other types of corn such as white cornmeal, but the original is made with yellow corn.
- Olive oil. A couple tablespoons olive oil make homemade polenta more flavorful and satisfying. You can replace with butter, if you prefer.
- Sea salt. The salt is necessary to give the dish plenty of taste.
- Water. You’ll need four cups of water for each cup of cornmeal. For the best polenta recipe, use cold water.
Choosing the best cornmeal for polenta
There are many types of cornmeal out there, but not all of them are suitable. You may come across pre-cooked or instant polenta. Well, stay away from those products.
The best polenta recipe uses stone-ground cornmeal, fine or medium. I personally prefer medium cornmeal because it gives polenta a better texture. Fine cornmeal instead, tends to give more creaminess. Choose the one you like the most, or use a combination of both. Two of my favorite products are Bob’s Red Miill polenta and Trader Joe’s polenta.
If you can only find coarse cornmeal, my recommendation is to place it in a blender or food processor and blend until it reaches a finer consistency. Blend it for less if you want more textures, or blend for more if you want a softer polenta.
How to make polenta at home
- Pour water into a large copper or steel saucepan with heavy bottom. Put on the stove, turn on the heat and bring to a boil. Once it starts boiling, add salt to the water.
- Slowly sprinkle polenta into the water, in gradual steps. While adding cornmeal, keep stirring with a wooden spoon or whisk to prevent lumps from forming. Continue cooking polenta over medium heat, stirring frequently so that it won’t stick to the bottom.
- After about 20 minutes, add olive oil and lower the heat. Cook, while stirring, until the polenta begins to pull away from the sides. Serve warm with your favorite toppings.
Topping ideas
Polenta is not just delicious and easy to make. It is also an incredibly versatile dish that goes well with many foods. Topped with cheese, or side it with meat, the options are endless. And if you still need ideas, here are some of the best toppings for polenta.
- Sautéed mushrooms with garlic, herbs, Parmesan cheese, and a splash of white wine.
- A simple and fresh tomato basil sauce, with diced tomatoes and garlic if desired.
- Roasted or grilled vegetables like zucchini, bell peppers, onions or mushrooms.
- Basil or sun-dried tomato pesto, plus some pine nuts and Parmesan cheese.
- Meat, meatballs or chicken breast, accompanied by Marinara sauce if you want.
- A rich and meaty Bolognese sauce made with ground beef or pork, tomatoes, and aromatic herbs.
- Crumbled Gorgonzola cheese paired with toasted walnuts, plus a drizzle of honey for a delicious contrast of sweet and savory flavors.
- A sauté of fresh spinach with garlic and olive oil.
Tips for the best polenta recipe
- Type of corn. Start by selecting the right type of corn, the best is fine or medium cornmeal. The choice comes down to your personal preferences, fine cornmeal gives a smoother texture while polenta prepared with medium cornmeal has more texture. You can also mix the two types of grits, if desired.
- Type of pot. Use the right saucepan, it should have a heavy bottom. The best are copper saucepans, the one that the original Italian recipe calls for.
- Preparation method. You should never mix cornmeal with cold water before turning on the heat. First bring cold water to a boil, and when it is boiling add the polenta a bit at a time. Stir frequently and vigorously, while adding polenta to the water.
- Cooking time. Adjust the cooking time as it is necessary. Not all types of cornmeal are the same, cook until it starts coming apart from the sides of the pot.
- Toppings. Serve polenta with your favorite toppings, such as cheese, meat, or Bolognese sauce. I like simple polenta with Parmesan cheese on top, so good!
Storing cooked polenta
First, allow the creamy polenta to cool completely to room temperature. Once it has cooled, transfer to an airtight container or cover the bowl with plastic wrap and refrigerate. Leftover polenta will stay fresh for 2-3 days. For a longer storage, freeze in individual portions in food containers. You can freeze it for up to 2 months.
The original polenta cornmeal should not contain gluten. However, I still recommend reading through the package label to make sure that there is neither gluten nor contaminations.
To make instant pot polenta, place into the instant pot cornmeal, water, salt and oil. Quickly combine, then cook on high pressure for about 10 to 15 minutes. After cooking, release the remaining pressure and open the lid.
You’ll need 4 cups of water for each cup of cornmeal. By following these measurements, the recipe yield is 4 servings.
More recipes with corn
Polenta Recipe
Ingredients
- 4 cups (1 lt) cold water
- 1 cup (170 grams) polenta, fine or medium, stone-ground
- 2 tbsp olive oil
- ¾ tsp salt, or to taste
Instructions
- Pour water into a large copper or steel saucepan with heavy bottom. Put on the stove, turn on the heat and bring to a boil.
- Once it starts boiling, add salt to the water.
- Slowly sprinkle polenta into the water, in gradual steps. While adding cornmeal, keep stirring with a wooden spoon or whisk to prevent lumps from forming. Continue cooking polenta over medium heat, stirring frequently so that it won't stick to the bottom.
- After about 20 minutes, add olive oil and lower the heat. Cook, while stirring, until the polenta begins to pull away from the sides.
- Serve warm with your favorite toppings.
