How to
Make Polenta
First, buy cornmeal labeled as polenta, because
it is made from flint corn, a variety that is firmer
and holds its shape better when cooked. It will
give you that al dente texture characteristic of
down-home Italian polenta.
While it’s cooking, stir the polenta with a whisk.
Whisking as it thickens will break up clumps
and make the polenta creamy throughout. Whisk
every 5 to 10 minutes.
Pay attention to cooking time. While the polenta
might look done at 15 minutes, let it cook for a little
longer, and you’ll find that the polenta tastes sweeter
and more deeply corn-like, and any last lingering
grittiness from the ground corn smooths away.
Perfect Polenta
TOTAL 36 MIN; SERVES 4
Making a perfect batch of
smooth and creamy polenta
isn’t as hard as you think.
With some time and simple
techniques, you can make
this versatile dish and add
your favorite toppings.
4 cups water
1 cup polenta
Pinch of kosher or sea
salt
2 Tbsp. unsalted butter
- In a large pot, bring water
to a boil. While whisking,
gradually pour polenta into
water. Reduce heat to low
and continue whisking for an
additional minute.
2. Continue cooking polenta
for about 30 minutes, stirring
every 5 to 10 minutes, making
sure to scrape the bottom of
the pot. Remove polenta from
heat when it is tender and
creamy and has reached your
desired thickness.
3. Stir salt and butter into
polenta until butter is melted.
—TODD PORTER; DIANE CU
NOTE 30 minutes is about
right for the cooking time,
but go a little longer if
you have time or want a
thicker polenta.
42 THE ITALIAN TABLE
