← Back to Search Results
Italian
Basic Polenta

Photo by:
Comments: 2
 

Recipe

Yield: Serves 4

Ingredients

  • 4 cups water (½ milk, ½ water could be used for a richer taste)
  • 1 tablespoon unsalted butter
  • 1 bay leaf
  • 1 tablespoon coarse salt
  • 1½ cups coarse yellow cornmeal

Directions

In a medium cast-iron saucepan or other heavy pot, bring all ingredients except the cornmeal to simmer over medium heat.

Very slowly, begin to sift the cornmeal into the pan through the fingers of one hand, stirring constantly with a wooden spoon or whisk. (This operation will be greatly facilitated if the meal is scooped by the handful from a wide bowl.)

Gradually sift all the meal into the pan, continue to stir, and reduce the heat to medium low. Continue to stir constantly until the polenta is smooth and thick and pulls away from the sides of the pan as it is stirred, about 30 minutes.

Discard the bay leaf, pour the polenta into a serving bowl or onto a wooden board, and allow it to rest 10 minutes. To serve from the bowl, dip a large spoon into hot water and scoop the polenta onto individual dishes, dipping the spoon into the water between scoops. To serve from the board, cut the polenta into segments with a thin, taut string or a knife and transfer to plates with a spatula or cake server.

VARIATIONS

Fried Polenta

Spread the desired amount of hot cooked polenta in a lightly greased pan, in a layer about ¼” thick, and smooth with a rubber spatula dipped in cold water. Refrigerate the polenta until firmly set, then turn it out of the pan and cut it into squares, rectangles, triangles, etc.

In a large skillet, over low heat, melt enough unsalted butter to lightly grease the surface of the pan. Arrange the polenta pieces in the skillet, leaving space between them, increase the heat to medium, and fry about 10 minutes, turning the polenta once, until lightly browned on both sides.

Grilled Polenta

Lightly brush the polenta slices with olive oil and set them on a hot grill. Grill 4–5 minutes on each side.


© 1990 Lidia Bastianich and Jay Jacobs
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on using water.

241kcal (12%)
430mg (18%)
41g
5g
6g (10%)
0g
2g (12%)
2g
1g
8mg (3%)
1g
6g
63mg
184mg
24mcg RAE (1%)
0mg (0%)
11mg (1%)
2mg (9%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • Alheckert

    12.11.12 Flag comment

    We appreciate your feedback there was indeed a typo for the salt measurement. This recipe now reads 1 tablespoon of course salt.

  • parksloper

    10.30.12 Flag comment

    I think there's a typo with this recipe.
    Two tablespoons is a lot of salt. It tastes a bit salty to me.

    I would use two teaspoons.

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
mexican-everyday Mexican Everyday
by Rick Bayless
amor-y-tacos Amor Y Tacos
by Deborah Schneider
good-to-the-grain Good to the Grain
by Kim Boyce
west-coast-cooking West Coast Cooking
by Greg Atkinson
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
big-fat-cookies Big Fat Cookies
by Elinor Klivans
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
the-provence-cookbook The Provence Cookbook
by Patricia Wells
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
desserts-4-today Desserts 4 Today
by Abby Dodge
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
a-new-way-to-cook A New Way to Cook
by Sally Schneider
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
the-sweet-life The Sweet Life
by Kate Zuckerman
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?