Creamy Polenta
If you’re looking for a recipe that is delicious, simple, economical, and versatile, you can’t do much better than homemade creamy polenta. It pairs with nearly anything and costs pennies to make.
It seems like a good time to embrace a simple recipe made with inexpensive ingredients. As a bonus, this one only requires water, salt, and cornmeal that can be kept in the pantry nearly indefinitely. While it is made using simple ingredients, the resulting polenta is delicious.
Polenta is really a corn porridge made by cooking cornmeal in salted water until it softens and absorbs all of the liquid. In many ways, it comes together like oatmeal. Dry grain is added to the hot liquid and gradually absorbs the liquid as it swells and softens. Eventually, the dry grains are transformed into a thick mixture that makes a perfect savory base for pasta sauce, sautéed vegetables, or leftovers that are too delicious to waste yet not enough to serve as a meal on their own.
Tonight, I served polenta with leftover brisket sautéed with a bit of onion with sliced fennel. I added homemade bone broth and spooned it right on top of the bed of polenta on our plates. It was so delicious and every bite made me question why I don’t make polenta more often.
If you like, you can certainly stir in a bit of grated cheese to the polenta before serving. As long as it is kept warm, it will stay fluid enough to spoon on to your plate. When it cools, it will firm up enough to allow you to cut into wedges or squares.
If you have leftovers, transfer them to an oven-safe casserole dish that you have brushed with a bit of olive oil. Spread it evenly, cover, and refrigerate. The next day, you can brush the top of polenta with a bit of olive oil, season with salt and pepper, and warm the entire pan in the oven before serving. Or, you can cut the polenta into pieces and sauté them in a bit of oil in a skillet.
I hope that this recipe will provide you with a simple way to create a delicious meal soon. I can’t wait to hear what you’ll serve with it. In fact, I’m hoping that you’ll inspire me with a few new ideas!
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Creamy Polenta
Ingredients
- 8 cups liquid (water, stock, bone broth, or a combination)
- 2 teaspoons kosher salt
- 2 cups cornmeal
- salt and pepper
Instructions
- In a large pot, bring the 8 cups of liquid to a rapid boil. Add the salt and return to boil. Place the cornmeal in a large mixing bowl. Using a ladle, add some of the boiling water into the cornmeal, whisking to incorporate. Add enough water to make a thin batter. Slowly add the thin batter to the remaining boiling water, whisking constantly. Adding the cornmeal to the liquid in this manner will help to prevent lumps from forming, making a creamier polenta.
- Return the cornmeal mixture to a boil while whisking constantly to prevent lumps from forming. Once the mixture comes to a boil, reduce the heat to low. Continue to simmer, uncovered, whisking often for approximately 30 minutes. Take care when whisking the hot polenta as it has a tendency to bubble and pop as it is simmering.
- The polenta will thicken as it cooks; yet retain a smooth and silky texture. If the mixture becomes too thick, simply add a bit more liquid and whisk to combine. Taste the polenta for seasoning, adding salt and pepper to taste.
- Remove the pot from the heat. At this point, the polenta can be served by ladling onto serving plates and topping with your favorite sauce, meat, and vegetables. It makes a lovely base for richly flavored dishes like braised lamb shanks or brisket.
- The polenta can also be baked to create a dish that can be sliced into individual portions for serving. Baking polenta is also a great way to make use of leftovers. In order to bake the polenta, preheat the oven to 375 degrees Fahrenheit. Prepare a shallow casserole dish or baking pan for the polenta by brushing with a thin coating of olive oil. Transfer the polenta from the cooking pot to the prepared baking dish. Spread the polenta to the edges of the pan, smoothing the top of the mixture. Using a pastry brush, lightly cover the surface of the polenta with olive oil. Season with fresh salt and pepper and add a liberal amount of grated Parmesan cheese if desired. Place the polenta in the preheated oven and bake for 10 minutes.
- After the 10 minutes have passed, turn on the oven’s broiler. Broil the polenta for approximately five minutes or until the top is lightly browned. Remove the polenta from the oven. Cut the polenta into squares and top with tomato sauce or your favorite topping. Serve hot and enjoy!
My mom used to call this mush. We loved it.
Mush is precisely what polenta is. One family’s mush is another’s polenta. No matter what we call it, we’ll enjoy something delicious and comforting on our plates. I am glad that you enjoyed it!