Cookstr.com

Basic Polenta

Updated February 23, 2016
This image courtesy of Joseph DeLeo

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

Makes8 cups

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Courseside dish

Dietary Considerationegg-free, halal, healthy, kosher, lactose-free, low saturated fat, low-fat, peanut free, soy free, tree nut free, vegan, vegetarian

Five Ingredients or LessYes

Mealdinner

Moodblue

Taste and Texturecreamy

Ingredients

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

Instructions

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.

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