Polenta is the Italian word for boiled cornmeal mush. Polenta can either be eaten in its porridge-like state, or baked and used as a sort of semi-soft material that can be topped with sauce or deep fried and served like a cornmeal French fry to dip in marinara sauce. But in order to get there, you first have to learn…
How to Cook Polenta:
You’ll need…
yellow cornmeal
milk
salt
a saucepan
a whisk
1. In your saucepan, heat 2 cups of milk until nearly boiling, but not quite. (Boiling is big bubbles… you want to see little bubbles on the surface, but not enough for the milk to scald.
2. Add about a teaspoon of salt. You can check for seasoning later.
3. Sprinkle in 1/2 cup of cornmeal and begin whisking. Whisk constantly until the polenta is cooked. (Sidebar: In Italy, you’re taught to stir the polenta in only one direction and to never change the direction. I don’t know what happens if you do… I’ve never changed direction to find out.)
Depending on what sort of cornmeal you use, the cooking process can take anywhere from 5 to 20 minutes. You’ll know it’s done when it has the consistency of porridge. Taste for seasoning, and then use it either plain, as a side dish, or add a few extra flavors to make it a meal. Some suggestions…
… for sweet polenta…
Try adding a tablespoon of butter and a tablespoon of maple syrup. Sprinkle some chopped pecans and bananas over the top for a hearty breakfast.
… for savory polenta…
Top with tomato sauce and mozzarella cheese and stick the whole thing under the broiler for a minute to allow the cheese to melt.
… for decadent polenta…
Prepare a mushroom cream sauce (What? You don’t know how to make mushroom cream sauce? Hmm… I’ll have to remedy that) or an alfredo pasta sauce and serve it on top.
Your savory polenta sounds great! I’ve never stirred polenta in the same direction and it’s always come out tasty, but maybe it would be even better if i stirred in only one direction……hmmm.
You know, I’ve never been able to get into polenta. The texture just upsets me too much!