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Italian, Tuscany
Basic Polenta Recipe-15365

Photo by: Joseph De Leo
Comments: 0


You can make this up to an hour ahead of time. Keep the polenta warm in a covered bain marie over low heat.

Yield: Makes 8 cups


  • 2½ cups organic cornmeal of any coarseness or quick-cooking cornmeal
  • 1 tablespoon salt
  • 2½ tablespoons extra virgin olive oil


Pour 2½ quarts cold water into a saucepan. Turn the heat to medium and stir in the cornmeal, salt, and olive oil. When the polenta starts to boil, reduce the heat to a simmer, and cook, stirring constantly, for 40 to 45 minutes. If lumps form, use a whisk to get them out. The polenta is ready when it has the consistency of cream of wheat. If it is too stiff, stir in a little hot water.

© 2005 Cesare Casella

Note from Cookstr's Editors

Nutritional information is based on 8 servings.


Nutritional Information

Nutrients per serving (% daily value)

217kcal (11%)
3mg (0%)
0mg (0%)
0mcg RAE (0%)
0mg (0%)
874mg (36%)
1g (5%)
7g (11%)
1mg (8%)

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