Creamy Polenta
I often use our own freshly milled cornmeal when making this recipe, but it isn't necessary. You can use your favorite brand of store-bought cornmeal. While I prefer the texture of polenta made with a coarse cornmeal, any cornmeal will create a delicious 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!