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How to Make Perfect Polenta

4

55 min

How to Make Perfect Polenta

How to Make Perfect Polenta Photo 1

Time

55 min

Serving

4 persons

Calories

291

Rating

4.00★ (245)

Cuisine

Author: Victoria Buriak
Polenta is nothing more than coarsely ground cornmeal. The classic ratio is 1 part polenta to 4 parts water, but I like to measure the polenta just a little scant of a full cup. I often use chicken broth instead of water. It's a great base for any kind of saucy meat or mushroom ragout.

Ingredients

  • water: 4 cups
  • fine salt: 1 tsp
  • polenta: 1 cup
  • butter: 3 Tbsp (divided)
  • freshly grated Parmigiano-Reggiano cheese: 0.5 cup (for garnish)

Metric Conversion

Stages of cooking

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  1. Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until there are no lumps.
    How to Make Perfect Polenta Photo 2
  2. Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.
    How to Make Perfect Polenta Photo 3
  3. Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand for 5 minutes to thicken.
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  4. Stir polenta and transfer to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.
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