Polenta is a classic Italian staple made from coarsely ground cornmeal. Creamy, comforting, and versatile, it can be served soft with sauces or allowed to cool and fried for a crispy treat.
Ingredients
- 9 cups water
- 1 teaspoon salt
- 3 cups coarse cornmeal
Instructions
Bring the water to a boil in a large, heavy-bottomed pot. Add the salt and reduce the heat so the water is gently simmering. Slowly sprinkle the cornmeal into the water in a thin, steady stream, stirring constantly with a long-handled wooden spoon to prevent lumps. Pause occasionally to whisk vigorously if needed.
Continue cooking and stirring constantly for 20–30 minutes. The polenta is done when it pulls cleanly from the sides of the pot and has a thick, creamy consistency.
Pour the polenta onto a large wooden board or platter. Wet your hands and smooth it evenly to about 2 inches thick. Let it cool for 5–10 minutes until firm. Slice into rectangles approximately 1 inch wide and 6 inches long. Serve hot with your favorite sauce. Serves 6–8.
Variation: Fried Polenta (Polenta Fritta)
After preparing the polenta, allow it to cool completely. Slice into 2-inch wide rectangles, 6 inches long. Pour about 1 inch of oil into a large skillet and heat until a 1-inch cube of bread browns immediately. Fry the polenta slices on both sides until golden and crisp. Drain on paper towels. Serve immediately. Tip: Ensure the oil is hot enough; otherwise, the polenta will absorb too much oil and become greasy.
