Description
A simple, creamy polenta recipe perfect for a variety of toppings.
Ingredients
Scale
- 1 cup polenta (fine-ground cornmeal or medium-ground cornmeal)
- 4 cups cold water or broth
- ¾ teaspoons salt
- 2 tablespoons extra virgin olive oil or butter
- fresh cracked black pepper
Instructions
- Place the cornmeal in a medium, heavy-bottom pot or Dutch oven, and whisk in the cold water to create a slurry. Add the salt, stir.
- Cover and heat over medium-high heat, stirring occasionally until it just reaches a simmer (no need to boil); whisk well, cover again, and lower the heat to medium-low, simmering gently for 15-20 minutes, until the grains “open up” and have a creamy consistency.
- Add more water or broth to create the consistency you want. I like it loose and creamy but not runny, so that toppings easily sit on top and don’t sink down.
- Whisk in the olive oil or butter, and optional cheese.
- Adjust salt and add pepper.
- Sprinkle with fresh herbs or any of the suggested toppings.
Notes
- This recipe can be customized with various toppings such as cheese or fresh herbs.
- Fine-ground cornmeal will cook faster than medium-ground cornmeal.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 0g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg