Info
- Course: Side Dish
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 5 Times
Can be made ahead of time.
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Basic Polenta
Cookbook
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
Ingredients
- 2½ cups organic cornmeal of any coarseness or quick-cooking cornmeal
- 1 tablespoon salt
- 2½ tablespoons extra virgin olive oil
Directions
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
217 kcal
0 % daily value
0 % daily value
0 % daily value
151 mg
50 mg
5 g
1 g
4 g
34 g
0 mg
874 mg
1 g
7 g
8 % daily value
