Polenta, in short, is a cornmeal porridge that is a common dish in Northern Italy. It’s frequently eaten with meats and ragù, cheese like gorgonzola, or condiments like mostarda d’uva, a grape-and-nut jam from Piedmont. It can either be eaten freshly cooked, much like a thick porridge, or it can be cooled and then sliced and fried, grilled, or baked.
Long before corn was brought from the Americas to Europe, polenta was already a staple food—it just wasn’t made from corn, obviously. The name originally comes from the Latin word for pearled grain (like barley), and the dish, a gruel that could be made with all sorts of grains and legumes, dates back to Roman times.
Today, it’s no longer associated with those other grains, just corn (or, in the case of polenta taragna, cornmeal mixed with buckwheat). While there are certain heirloom varieties of corn, like otto file and biancoperla, that some prefer over the more generic stuff, for all practical purposes any medium- or coarsely ground cornmeal will do. Even grits, which often have a coarser grind than polenta and are sometimes made with a different variety of corn , are a perfectly acceptable substitute in just about any situation requiring polenta.
The first thing that’s helpful to know is that polenta doesn’t have to be made with a product that says “polenta” on the package. There’s nothing wrong with using a product designed exclusively for polenta, but you can just as easily use any medium or coarse-ground cornmeal.
There are a lot of old wives tales people say you need to follow to make polenta, like using a wooden spoon, stirring in only one direction, adding the polenta to boiling water, and stirring constantly. Forget those rules, because none of them could be further from the truth. What’s really important is using the right ratio of liquid to cornmeal and cooking the polenta long enough for the cornmeal to properly hydrate and cook. Pre-soaking helps hydrate the cornmeal and cuts down on actual cooking time.This recipe allows you to choose whether to use water, stock, or milk as your liquid (though I’m partial to the light, clean flavor of a water-based polenta), and can either be served right away with braised meats or cheese like gorgonzola dolce, or chilled, cut into pieces, and seared, grilled, or fried.
Daniel Gritzer, Culinary Director
5 cups water, milk, or chicken or vegetables stock (See Cook’s Notes)
1 cup medium or coarse yellow cornmeal (See Cook’s Notes)
Kosher salt, to taste
2 tablespoons unsalted butter or extra-virgin olive oil
Pre-soak the cornmeal, which requires advance planning but cuts cooking time roughly in half, combine water with cornmeal in a large mixing bowl and let stand, covered, at room temperature overnight. When ready to cook, scrape soaked cornmeal and water into a large saucier or saucepan and set over high heat.
Bring to a boil, stirring frequently. Let boil, stirring frequently, until polenta thickens enough that it starts to sputter or “spit”. Lower heat immediately to prevent spitting and continue to cook, stirring frequently with a spoon or silicone spatula and scraping bottom to prevent scorching, until polenta becomes thick and pulls away from side of saucepan, for about 30 minutes. Taste and season with salt.
Stir in butter or olive oil using either a spoon, silicon spatula, or whisk. If the polenta forms lumps, beat vigorously with a stiff whisk to remove the lumps. If polenta becomes too firm or begins to set, add a small amount of water, stock, or milk, and beat in with a whisk until fully incorporate and no lumps remain.
Serve right away with accompaniment of your choice, or scrape into a vessel and chill until set, then cut into pieces for grilling, searing, or frying.
Any medium or coarse cornmeal will work here, whether the package says “polenta” or not; avoid instant polenta, which promises a quick cooking time in exchange for sub-par flavor and texture. For the liquid, milk will produce a rich and creamy polenta that is delicious and indulgent, but also very heavy. Chicken or stock vegetable will infuse the polenta with more flavor, but that flavor can also cover up the taste of the cornmeal. Water produces the lightest polenta with a mild corn flavor that pairs well with everything and won’t leave you feeling weighed down after eating it.
All photographs and content are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.
Thank you so much!