Before you cook
Background Recipe story & origin
Polenta has ancient origins as grain porridge; before corn arrived from the Americas, Italian 'polenta' used spelt, millet, or chestnut flour. Cornmeal polenta developed in northern Italy after corn's introduction in the 16th century, becoming a peasant staple in Veneto, Lombardy, and Friuli. Traditional preparation stirs coarse cornmeal into boiling water for 45 minutes or more, creating creamy, golden porridge. Polenta serves as base for ragù, braised meats, or cheese; it can be cooled, sliced, and grilled. Regional variations abound: white polenta in Veneto, taragna (with buckwheat) in Lombardy. The dish represents northern Italian cucina povera - filling, economical, deeply comforting. Instant polenta exists but lacks the texture and flavor of long-cooked versions. Polenta's resurgence in restaurants revived interest in this humble, satisfying dish.
Before you start Equipment you'll need
- heavy pot — Provides even heat retention for cooking polenta slowly until creamy and smooth texture
Safety Safety & allergen notes
- Use caution with hot surfaces and oils.
Non-negotiables Rules for success
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Bring the water to boil
Bring 6 cups water with 2 tsp salt to a boil in a large heavy-bottomed pot.
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Add the polenta
Slowly whisk in 1.5 cups polenta in a thin stream to prevent lumps. Reduce heat to low.
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Stir the polenta
Cook 35-45 minutes, stirring every few minutes with a wooden spoon, until polenta is thick and pulls...
Prep Get set first
About 5 min of prep
- Prepare heavy pot
This recipe takes about 45 minutes total.
Ingredients
Instructions
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Bring the water to boil
Bring 6 cups water with 2 tsp salt to a boil in a large heavy-bottomed pot.
-
Add the polenta
Slowly whisk in 1.5 cups polenta in a thin stream to prevent lumps. Reduce heat to low.
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Stir the polenta
Cook 35-45 minutes, stirring every few minutes with a wooden spoon, until polenta is thick and pulls away from sides of pot. It should be creamy, not gluey.
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Serve hot
Remove from heat. Stir in 4 tbsp butter and 1/2 cup grated Parmesan. Season with salt and pepper. Serve immediately - polenta sets up as it cools.