Creamy Polenta Recipe – Love and Lemons

This creamy polenta recipe comes collectively in a flash, thanks to 1 easy prep step. Serve it as a aspect dish, or add flavorful toppings to make it a meal.


Everyone raves about Italian pasta and pizza, however in case you ask me, polenta deserves simply as a lot love. A north Italian porridge made from coarsely floor cornmeal, polenta is splendidly creamy, with a flippantly candy, buttery corn taste. Unlike oat porridge, it’s not a standard breakfast meals. Though I do eat it for breakfast occasionally (see web page 49 of Love and Lemons Every Day!), I most frequently get pleasure from this easy, savory porridge for dinner. Topped with cheese, herbs, cooked greens, or a flavorful sauce, it transforms right into a mouthwatering consolation meals.

Below, you’ll discover my go-to methodology for making creamy, delicate polenta very quickly, plus my favourite methods to serve it. Try it as soon as, and it’ll have a everlasting place in your rotation of potatoes, pasta, and bread. It’s easy, wholesome, and, most significantly, scrumptious.

Polenta recipe ingredients

How to Make Polenta

Polenta has a fame for being a finicky dish – it may take as much as an hour of stirring over the range, and it’s simple to finish up with a lump-filled mess as a substitute of a easy porridge. But once I need polenta, I need it now, so I developed a straightforward methodology for making creamy “instant” polenta.

Before I begin cooking, I pulse the cornmeal within the blender in order that the granules are much less coarse. Made with this high-quality cornmeal, polenta is additional creamy, and it cooks in a fraction of a time. Once you do that methodology, you gained’t make it another means! Note: this methodology works completely with Bob’s Red Mill’s Coarse Ground Polenta.

After you pulse the cornmeal within the blender, sift by it along with your fingers to interrupt up any clumps. Then, convey 3 cups of water to a simmer in a saucepan, and step by step add the polenta, whisking continually.

Add a further cup of water to the pan and proceed to cook dinner, stirring, for quarter-hour. Reduce the warmth as wanted if the polenta begins to boil. If the porridge turns into too thick, stir in as much as 1/2 cup extra water.

Turn off the warmth and add a glug of olive oil and a pinch of salt. Let it stand, coated, for five minutes earlier than you eat. Enjoy!

Coarse and fine ground cornmeal in bowls

Polenta Recipe Tips

  • Sift by the blended cornmeal earlier than you cook dinner it. After you pulse the cornmeal within the blender, the high-quality grounds will generally tend to stay collectively. To keep away from ending up with massive lumps in your cooked polenta, sift by the blended cornmeal with a fork or your fingers to interrupt up any clumps.
  • Whisk continually as you pour the cornmeal into the boiling water. Lumps are the largest pitfall in making polenta, nevertheless it’s simple to keep away from them. Pour the cornmeal into the water step by step – NOT suddenly – and whisk continually as you do it. The fixed whisking will evenly disperse the cornmeal grounds within the water, in order that they gained’t have an opportunity to clump collectively.
  • It’ll thicken because it sits. Cooked polenta thickens shortly, so in case you don’t plan to eat it immediately, you’ll seemingly have to skinny it earlier than you serve it. Reheat the thickened polenta on the range over low warmth, including extra water or olive oil, as wanted, to skinny it to your required consistency. Make certain to style and modify the seasonings earlier than you serve it. After you add the additional liquid, it’ll seemingly want one other pinch of salt.

Polenta with Mushrooms and Chimichurri

Polenta Serving Suggestions

Polenta is a improbable clean canvas for flavorful toppings. Most merely, I get pleasure from it as a aspect dish with a bathe of grated Parmesan cheese and freshly cracked black pepper. On event, I’ll add roasted chickpeas or toasted pine nuts for crunch. Otherwise, I’ll prime it with a cooked veggie and a punchy sauce to make it a meal by itself:

How do you prefer to serve polenta? Let me know within the feedback!

Creamy Polenta recipe

More Cooking Basics

If you liked studying easy methods to make polenta, strive making certainly one of these wholesome cooking parts subsequent:

Creamy Polenta

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Serves 4

This creamy, delicate polenta is a scrumptious aspect dish or entrée! Because I pulse the cornmeal within the blender earlier than I cook dinner it, it comes collectively very quickly, so it is good for busy nights.

  • 1 cup stone-ground polenta*
  • 4 to 4 1/2 cups water, divided
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon sea salt, extra to style
  • In a blender, pulse the dry polenta to make the granules much less coarse. This provides the polenta a creamy texture and helps it cook dinner sooner. Remove from the blender and run your palms by the dry polenta to ensure there aren’t any lumps.

  • In a medium pot, convey 3 cups of water to a excessive simmer. Slowly whisk within the polenta. Add 1 extra cup of water and simmer for quarter-hour, stirring continuously. If your polenta may be very thick, whisk within the remaining ½ cup water. The polenta must be creamy.

  • Turn off the warmth and whisk within the olive oil and sea salt. Cover and let stand for five minutes. Season to style and serve scorching.

Note: Polenta will thicken because it sits. If you aren’t serving it instantly, you possibly can reheat it by whisking in additional water or olive oil to make it easy and creamy once more.
*I exploit Bob’s Red Mill

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