NOTES: Look for Italian brands of polenta or cornmeal labeled "polenta"; avoid instant. Polenta's cooking time depends on your preference. In our tests, 20 minutes produced creamy polenta with tender, separate grains; after 40 minutes, the mixture was thicker, with softer, less distinct grains.
This recipe goes with Polenta Fries with Spicy Tomato Dipping Sauce
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- Calories: 250
- Calories from fat: 1.8%
- Protein: 6g
- Fat: 0.5g
- Saturated fat: 0.0g
- Carbohydrate: 54g
- Fiber: 7g
- Sodium: 290mg
- Cholesterol: 0.0mg
- 1 cup polenta (see notes)
- About 1/2 teaspoon salt
- 1 tablespoon butter (optional)
- 1. In a 3-quart pan over high heat, bring 4 cups water to a boil. Reduce heat to a low boil.
- 2. Stirring constantly, pour in polenta in a slow, thin stream, pausing occasionally to break up any lumps. Stir in 1/2 teaspoon salt.
- 3. Reduce heat and simmer, stirring often, until polenta is thick and creamy to bite and pulls away slightly from sides of pan when stirred, 20 to 40 minutes (see notes); adjust heat as necessary to maintain a simmer. Stir in butter, if desired, and add more salt to taste.
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