Polenta is one of those dishes that everyone should know the basics of. You can adapt the basic polenta recipe in so many ways, it really is a very versatile dish.
Ingredients (about 6 servings)
- Salt and pepper
- 1cup medium or fine cornmeal
- Butter
- Parmesan for soft polenta, optional
Method
To achieve a firm polenta, use 4 cups of water. For a softer texture, use 5 cups of water. In a medium-sized, heavy-bottomed saucepan over high heat, bring the water to a boil. Add 1 teaspoon of salt. Slowly pour the cornmeal into the boiling water while continuously stirring with a wire whisk or wooden spoon. Keep stirring the mixture for approximately 2 to 3 minutes, or until it thickens.
Reduce the heat to low and let the polenta simmer for at least 45 minutes. Stir the polenta every 10 minutes to prevent sticking and ensure even cooking. If the polenta becomes too thick, gradually add up to 1 cup of water, ½ cup at a time, while stirring constantly. Continue cooking the polenta, stirring frequently, until the grains are swollen and tender, and the polenta is soft enough to stir. To test doneness, spoon a small amount of polenta onto a plate and let it cool for a few moments. Taste the polenta and adjust the seasoning with salt and pepper, if desired.
For firm polenta (the type you can cut into squares), lightly grease an 8½ by 11-inch baking sheet or shallow dish with butter. Carefully pour the polenta into the prepared pan. Using a spatula, spread the polenta to a thickness of ¾ inch. Allow it to cool to room temperature so that the polenta solidifies. Cover and refrigerate for up to 3 days.
For soft polenta, add 6 tablespoons of butter to the pot and stir until well combined. Serve immediately or transfer to a double boiler set over low heat. Cover and keep warm for up to an hour. Alternatively, place the saucepan in a pot of barely simmering water. Before spooning the polenta into low soup bowls, give it a good stir. Sprinkle with Parmesan cheese, if desired.
