Traditionally, Polenta is a very labour-intensive dish that requires 40 minutes of constant stirring. Definitely not doable in my house! So I’ve got tips and some workin’ mama tricks to get it done on a weeknight. Polenta is made from cornmeal, de-germinated cornmeal works best in this recipe and also it’s the most accessible, you can basically find it at any grocery store. If using instant and quick-cooking products, adjust the cooking time. Polenta can be served as a cream or a solid. As the polenta cools, it thickens. Once cold you can cut it with a knife and serve it that way as well making it great as leftovers. Polenta can be eaten hot or cold and it can be grilled or cooked in the oven. It works so well when served with Fish, meat, cheese and/or vegetables. It’s a fuss-free and versatile dish.
INGREDIENTS
- 6 Cups water
- 1 1/2 Teaspoons salt with a pinch of baking soda
- 2.5 Cups de-germinated cornmeal
- 2 Tablespoons unsalted butter
- 2 Cups parmesan cheese
METHOD
- In a heavy-bottomed saucepan over medium-high heat, bring water to a boil. Stir in salt and baking soda.
- In a steady stream, while stirring back and forth with a wooden spoon or rubber spatula, slowly pour in the cornmeal.
- Bring the mixture to a boil while stirring constantly for about 1 minute. Reduce the heat to very low and cover for 5 minutes.
- Using a whisk, whisk the polenta to smooth out any lumps that may have formed. Scrape down the sides and bottom of the pot with a spatula.
- Return the lid to the pot and continue to cook, without stirring, until the grains of the polenta is cooked (approximately 15 minutes).
- Once the 15mins are up, shut the heat off and stir in the butter and Parmesan cheese.
- Return the lid to the pot and let the polenta rest for 5 minutes.
