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Creamy Polenta
This easy polenta recipe lets you get perfectly creamy polenta on the table with a lot less work, thanks to a trick that eliminates the constant stirring.
👥 4 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 10 min👤 Marcella Hazan📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●saucepan
- ●whisk
- ●casserole dish
📝 Preparation Steps
1
Bring water and salt to a boil in a 3-quart heavy saucepan, then add polenta in a thin stream, whisking. Cook over moderate heat, whisking, ⏱️ 2 minutes. Reduce heat to low and cover pan, then cook at a bare simmer, stirring with a long-handled spoon for ⏱️ 1 minute after every ⏱️ 10 minutes of cooking, ⏱️ 45 minutes total. Remove from heat and whisk in butter until incorporated.
water4 cupspolenta (not quick-cooking) or yellow cornmeal (5 ounces)1 cup
2
Serve polenta warm. Do ahead: Cooked polenta can be set aside for up to ⏱️ 20 minutes, covered, before it starts to firm up. If you have leftovers, spread them out in a casserole dish and refrigerate overnight so that they solidify into a firm cake; slice the solidified slab to make a crispy fried polenta appetizer or grilled polenta cakes later in the week. Editor’s note: This recipe was originally printed in the January 2007 issue of ‘Gourmet.’ Head this way for more of our comfort food favorites →
polenta (not quick-cooking) or yellow cornmeal (5 ounces)1 cup
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