Kamil Perry
Polenta is a delicious, easy-to-prepare corn dish, similar to grits. It is a perfect pairing for all kinds of meats, stews, and sauces. It is a north Italian porridge made of coarsely ground cornmeal, with a lightly sweet, buttery corn flavor. It is traditionally cooked in a solid copper pot over low heat until it is thick and creamy. The cornmeal is slowly added to the boiling water and whisked until thickened. The longer you cook it, the thicker it will become. You can then add butter and cheese and stir until smooth and creamy. Polenta can be served with a shower of grated parmesan cheese and freshly cracked black pepper, or topped with cooked vegetables and a punchy sauce.
| Characteristics | Values |
|---|---|
| Type of cornmeal | Coarse, medium or fine |
| Proportion of cornmeal to water | 1:6 for firm polenta, 1:7 for soft polenta |
| Type of pot | Solid copper pot |
| Heat | Low |
| Cooking time | 30-45 minutes |
| Add-ins | Chicken stock, milk, salt, butter, cheese |
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What You'll Learn
Preparing the polenta
Polenta is a traditional Italian dish made of coarsely ground cornmeal. It is usually cooked on the stovetop, but it can also be baked in the oven. Here is a step-by-step guide to preparing polenta:
Step 1: Prepare the ingredients
Start by gathering your ingredients. For stovetop polenta, you will need cornmeal, water, milk (optional), salt, butter (optional), and cheese. You can use any type of cornmeal, such as Quaker Yellow Corn Meal, and any kind of milk, including dairy-free milk. For the cheese, shredded Parmesan, Asiago, or Romano work well.
Step 2: Combine liquids and salt
In a medium or heavy saucepan, combine the water, milk (if using), and salt. You can also use chicken stock or a combination of water and milk. For a single serving of polenta, use one cup of liquid and one teaspoon of salt. For a larger batch, use four to six cups of liquid, depending on whether you want a firmer or softer polenta.
Step 3: Bring to a boil
Place the saucepan over medium-high heat and bring the liquid to a boil. If you are using milk, be careful not to let it boil over.
Step 4: Add cornmeal
Once the liquid is boiling, slowly pour in the cornmeal in a steady stream while whisking or stirring constantly. You can use a wire whisk or a wooden spoon for this step. Continue stirring as the mixture thickens, which should take about two to three minutes.
Step 5: Simmer and stir
Turn the heat down to low and continue cooking the polenta for at least 30 to 45 minutes, stirring frequently. If using an oven-baked method, cook for 30 minutes, stir, and then cook for an additional 15 minutes or until most of the liquid is absorbed. During stovetop cooking, make sure to scrape the sides, bottom, and corners of the pan to prevent sticking and burning. Add more water as needed to adjust the consistency.
Step 6: Add butter and cheese
Once the polenta has thickened and cooked through, remove it from the heat. Add butter and cheese, stirring until they are fully incorporated and the polenta is smooth and creamy. You can use small amounts of cheese and adjust to your taste preferences.
Step 7: Season and serve
Taste the polenta and adjust the seasoning with salt and pepper as needed. Serve the polenta immediately while it is warm and creamy. If you plan to serve it later, keep it warm for up to an hour on a low heat setting or refrigerate it for up to three days. Reheat in the microwave or on the stovetop, adding liquid to adjust the consistency before serving.
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Adding the cheese
Once your polenta has thickened, remove it from the heat. You can then add butter and cheese. Stir in the butter first, and then add the cheese in small amounts, stirring as you go. You can use Parmesan, Colby jack, cheddar, or asiago or Romano cheese. You can also get creative and add a type of sheep's cheese, as they do in Romania, where they make a big ball of polenta with cheese inside and then toast it in the oven.
If you are making polenta in advance, cover and refrigerate. When you come to reheat it, you will need to stir vigorously to get the fluffy texture back. You can also add more cheese when you reheat it.
You can serve polenta with a shower of grated Parmesan cheese and freshly cracked black pepper. You can also add roasted chickpeas or toasted pine nuts for crunch.
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Serving suggestions
Polenta is a versatile dish that can be served in many ways. It is commonly paired with braised meats, roasted vegetables, or a savoury tomato sauce. It can also be served as a side dish with shrimp, steak, grilled chicken, or beef. For a vegetarian option, polenta can be served with sautéed mushrooms or spinach.
When served as a main course, polenta can be topped with a simple marinara sauce, mixed with vegetables, or served with meatballs or braised short ribs. It can also be fried and served with a white sauce and mushrooms. For those who enjoy fish, polenta pairs well with salmon.
Polenta can also be served as a breakfast dish. When cooked, it can be cooled until firm and then cut into triangles or squares to be fried. It can also be served hot with butter or syrup.
Leftover polenta can be stored and sliced into wedges, sticks, or rounds to be fried in olive oil until browned on both sides. This makes for a simple and comforting side dish that can be enjoyed on its own or with a variety of mains.
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Storing and reheating
Storing polenta with cheese depends on how soon you plan to consume it. If you plan to eat the leftover polenta within 2-3 days, store it in an airtight container in the fridge. To prevent the polenta from drying out, let it cool completely, then wrap it in a clean cloth or cover it with paper towels before sealing it with plastic wrap. Avoid using aluminium foil for this initial storage step as polenta tends to release a lot of water when frozen, which may affect its shape and texture.
If you wish to store polenta for longer, it can be frozen. To do this, first let the polenta cool and then cut it into slices. Wrap each slice in aluminium foil and place them in a freezer bag. Alternatively, you can freeze the polenta slices on a tray, ensuring there is space between each slice, before transferring them to a freezer bag once frozen. Polenta can be stored in the freezer for up to three months.
When you are ready to enjoy your leftover polenta, there are several ways to reheat it. If you have stored your polenta in the fridge and wish to maintain its creamy consistency, gently heat it on the stovetop or in the microwave, adding a bit of water or milk as needed until it reaches your desired texture.
If you have frozen your polenta or prefer a different texture, you can pan-fry, grill, or bake your polenta slices. To do this, defrost the slices in the fridge and dry them thoroughly with paper towels before cooking. You can also coat the slices with corn starch, flour, or cornmeal before frying to create a crispy texture.
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Polenta's history
Polenta is one of the oldest dishes in history and is considered one of the first cooked dishes. It was used by the ancient Sumerians and in Mesopotamia and was initially made with millet and rye. In ancient Rome, a similar dish called puls or pulmentum was made using farro, millet, chickpea flour, ground barley, fava beans, spelt, rye, or buckwheat. This dense porridge provided a reliable source of energy for soldiers and farmers and was often flavoured with herbs, cheese, or meat.
The introduction of corn to Europe in the 16th century via trade routes from the Ottoman Empire and the Americas led to the classic version of polenta that we know today. Corn thrived in the northern Italian regions of Veneto, Lombardy, and Friuli, and its affordability, versatility, and ability to grow in less fertile soils quickly made it the primary ingredient in polenta. For many families in rural and mountainous areas, polenta was more than just a meal—it was a survival tool. Its simplicity and ability to pair with various toppings allowed it to be served in multiple ways throughout the week.
Over time, polenta became a defining feature of northern Italian cuisine and a symbol of comfort and sustenance during the cold winter months. In villages across northern Italy, families would gather around a communal pot of simmering polenta, bringing warmth and camaraderie to the winter season. Polenta was traditionally cooked in a paiolo, a large copper pan tapered at the bottom, and stirred with a long wooden paddle called a tarai. It was served on a round plate, covered with a large dishcloth to keep it warm.
Today, polenta remains a staple of Italian cuisine, with numerous regional variations. It is often served with butter and cheese or topped with sauces, meat, or vegetables. It can also be spread out to dry and then baked, fried, or grilled. Polenta's popularity has even spread beyond Italy, with similar dishes like arepas and tamales found in South America, and it remains a beloved comfort food worldwide.
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