Tuesday, May 14, 2013

How to make Polenta

I've been actively looking for soy-free vegetarian meals.  There are so many healthy recipes out there so this has been exciting.

You can actually make your own cornmeal buy grinding corn kernels, preferably non-gmo corn, with a grain mill.  It's easy and saves a bunch of money!

from nytimes.com (seriously)
large pan of firm polenta

Salt and pepper
1 cup medium or fine cornmeal
Parmesan for soft polenta, optional
do NOT just dump in the cornmeal or the entire thing will be lumpy.
If it gets lumpy and the wisk doesn't ehlp, use a slotted spatula and squish lumps against the sides of the pot.
do not leave it and walk away or it will go funky

For firm polenta use 4 cups water; for soft polenta use 5 cups water. Bring water to a boil in a medium-size heavy sauce pan over high heat. Add 1 teaspoon salt. Pour cornmeal slowly into water, stirring with a wire whisk or wooden spoon. Continue stirring as mixture thickens, 2 to 3 minutes. 

Turn heat to low. Cook for at least 45 minutes, stirring every 10 minutes or so. If polenta becomes quite thick, thin it with 1/2 cup water, stir well and continue cooking. Add up to 1 cup more water as necessary, to keep polenta soft enough to stir. Put a spoonful on a plate, let it cool, then taste. Grains should be swollen and taste cooked, not raw. Adjust salt and add pepper if you wish. 

For firm polenta, lightly butter a baking sheet or shallow dish, approximately 8 1/2 by 11 inches. Carefully pour polenta into pan. Using a spatula, spread polenta to a thickness of 3/4 inch. Cool to room temperature to allow polenta to solidify. Cover and refrigerate for up to 3 days. 
Polenta Triangles ready for topping
For soft polenta, add 6 tablespoons butter to pot and stir well. Serve immediately or transfer to a double boiler set over low heat, cover and keep warm for up to an hour or so. (Or set the saucepan in a pot of barely simmering water.) Stir well before spooning into low soup bowls. Sprinkle with Parmesan, if desired.

Bob's Red Mill advertises that they are GMO Free!  Get a great deal buy buying a 4-pack
I opted for the firm polenta and it was delicious but a bit plain.  for my first attempt I wanted to see hoe it would turn out.  I'll definitely make this again!
This recipe will be GREAT for Food Revolution Day...Topped with homegrown herbs and veggies!

Sharing another healthy recipe at Tuesdays with a Twist and HERE. 


  1. Love Polenta, but I always forget how to make it, as I keep it in a container, but now I have stuck a small piece of the "directions" on the container ;-)

    With A Blast

  2. I'm going to try it, I've never made it!

  3. We love polenta! Thanks for sharing your at the Shady Porch! Blessings, D

  4. YUM...looks delicious! This would be great to link-up to my Create It Thursday post...it's live now! http://www.lambertslately.com/2013/05/create-it-thursday-2-plus-features.html

  5. We always just called it corn meal mush. Polenta sounds a bit more elegant. My favorite way to eat it is to let it set up, slice and fry until golden. Serve with butter and maple.

  6. Thanks for sharing!

    Please join us again Thursday at:
    The HomeAcre Hop


  7. Sounds and looks so delicious!! Thanks for linking up at Romance on a dime!

  8. This looks easy, just takes time. Thanks for sharing at Fabulously Frugal Thursday!

  9. I love Polenta, but have never made it! I just pinned. Thank you so much for sharing at A Bouquet of Talent! I hope you are having a wonderful week!! :)

  10. This is something interesting. I never heard of Polenta but judging from the looks of it- it's yummy!

    Thank you for sharing your recipe at Pin It Monday Hop#9, It's a Pinterest Party (Link). If you have extra time, we'd love for you to come back and check some other great projects at our latest Pin It Monday Hop#10(Link) OR you can link-up if you have not done so yet. I hope to see you there!

    Pursuit of Functional Home.


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