Creamy polenta recipe - Pamela Salzman (2024)

FAQs

How do you keep polenta creamy? ›

Season with salt. Stir in butter or olive oil, using either a spoon, a silicone spatula, or a whisk. Polenta will become glossy from the added fat, and should feel rich, creamy, and smooth. If polenta forms lumps, beat vigorously with a stiff whisk to remove.

**Liquid Ratio:** The ratio of liquid (water or stock) to cornmeal is crucial. Using too little liquid can result in a thicker, drier polenta. Adding more liquid and stirring regularly can help achieve a creamier consistency.

The Mix-Ins. In my opinion, the only things that should be added besides seasoning and milk are butter and Parmesan or Pecorino Romano cheese. Personally, I think Pecorino Romano is the better choice here. It has more of a sharp funk than Parmesan, plus a much creamier texture that melts more readily into warm polenta.

In Italy it is often made with various ingredients, including cornmeal, ground rice, buckwheat, and chestnut flour. Here in North America, it is generally made exclusively with coarsely ground cornmeal. Think of polenta as an Italian version of grits! But made with yellow corn instead of the white corn of grits.

It definitely does not need to be stirred continuously. Fairly frequently, yes, to avoid burning on the bottom, but not constantly. Cooking for more or less time has more impact on texture than flavor. Cooked briefly, you get more of a grain-like cream of wheat texture.

Note: Polenta will thicken as it sits. If you are not serving it immediately, you can reheat it by whisking in more water or olive oil to make it smooth and creamy again.

In Italy, you'll find polenta made from yellow cornmeal or white cornmeal, though yellow is more common. The best polenta is made from stone ground corn, which comes in a coarse, medium, or fine grind. Cornmeal labeled polenta is usually a coarse-grind, but you can make the dish with a medium or fine-grind.

To spice things up for the adults at home, it can be fun to finish the polenta with a sprinkle of blue cheese, spiced pine nuts, or pepitas (for texture), and a drizzle of pesto, gremolata or other green herb sauces.

A Northern Italian staple, this humble Italian peasant food has emerged as a versatile fine-dining-style comfort food. Polenta can be made into layered terrines (in its solid form) or easy creamy porridges with Parmigiano-Reggiano and butter.

There's a saying in Italy that attests to the national significance of polenta: La polenta è utile per quattro cose: serve da minestra, serve da pane, sazia, e scalda le mani, " Polenta is good for four things: to make soup, to make bread, to fill you up, and to warm your hands.” In the south and middle of the country, ...

How do you make Martha Stewart polenta? ›

In a large, deep saucepan, bring 5 cups of water to a boil. While whisking constantly, add polenta in a slow, steady stream. Reduce heat to medium, cook until thickened, stirring occasionally with a wooden spoon, about 15 minutes. Remove pan from heat and stir in cheese, heavy cream, and butter.

Polenta is a healthful alternative to other side dishes, such as potatoes, pasta, and rice. Because it does not have a strong flavor, it can accompany a variety of foods. To get the most nutritious polenta, a person should consider buying cornmeal that is stone ground.

The polenta can be made ahead and reheated: add 1/4 to 1/2 cup water or stock, cover the dish, and reheat in the microwave or over low heat. Whisk well before serving. Grate a dusting of Parmesan over the top just before serving.

The top of the polenta might seem a bit hardened when you uncover it, but never fear. Adding the fat (in this case, Parmigiano-Reggiano cheese and unsalted butter) and a little vigorous whisking will produce the creamy results you expect.

One last tip: You can hold the polenta for a short time if you want to make it ahead for a party. Keep it covered and pop it back over low heat every ten or 15 minutes and give it a stir to keep it from getting too stiff. If necessary, add a bit of liquid (water, half 'n' half or cream) to loosen it up.

In general, cooked polenta can be stored in an airtight container in the refrigerator for about 4 to 5 days. However, it's essential to use your judgment and check for any signs of spoilage, such as an off smell, changes in color, or the presence of mold.