How To Make Polenta
This is the classic recipe for polenta and will give you a fantastic product!
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Breakfast
Cuisine: Italian
Servings: 6 servings
Author: Janelle Maiocco
- 4 cups Liquid I use 2 cups chicken broth, 2 cups cream; feel free to adjust ratios
- 1 cup Corn Meal/Polenta
- 1/2 cup freshly grated Parmesan Cheese
- 2-4 Tbs. Butter
- Sea Salt and coarse Pepper to taste
In a saucepan, bring stock and cream to a simmer.
Vigorously whisk in corn meal.
Lower heat and stir frequently for 10-15 minutes until corn meal softens (taste it!). You may need to stir in extra stock to achieve your desired soft-or-firm consistency (I use a wooden spoon).
Remove from heat and stir in Butter and Parmesan. Adjust seasoning with salt and coarse pepper (white pepper won’t make black specks).
Serve immediately… or plunk into a tray to firm up for shapes the next day.
Calories: 167kcal | Carbohydrates: 19g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 518mg | Potassium: 92mg | Fiber: 2g | Vitamin A: 180IU | Calcium: 99mg | Iron: 0.9mg