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Description
Creamy, quick, and comforting, polenta is a savory porridge that’s a starchy staple in many parts of Italy. Made from coarsely ground cornmeal, polenta is traditionally served soft with ragus, sausages, and stews, and as a side dish for roasts — basically anywhere you might serve mashed potatoes. In this version, we use a touch of milk and finish the polenta with butter and cheese to make the thrifty dish a touch more luxurious. Feel free to play with add-ins. Fresh herbs, different cheeses, and even roasted vegetables like broccoli or tomatoes are wonderful flavor boosts. You can also chill the basic polenta, cut it into sticks, and pan-fry them in olive oil in a nonstick pan; serve them with marinara sauce and a shower of Parmesan cheese for a vegetarian meal. The recipe, which makes 3 1/2 cups, is a Yummly original created by Ivy Manning.
Ingredients
- 3 cups water (or chicken broth or vegetable broth)
- 1 cup whole milk (or 2% milk)
- 1 tsp. salt (plus more to taste)
- 1 bay leaf
- 1 cup polenta (such as Bob’s Red Mill)
- 2 Tbsp. salted butter (or extra-virgin olive oil)
- 1/4 cup grated Parmesan cheese (or shaved Parmesan; optional)
- 1/4 tsp. black pepper (or to taste, preferably freshly ground)
Directions
- Put water, milk, 1 tsp. salt, and the bay leaf in a medium saucepan (about 4 qt.) and bring to a boil over high heat.
- Gradually whisk polenta into the pot in a slow, steady stream. This will help reduce the likelihood of lumps.
- Reduce heat to medium-low and simmer, reducing heat if needed so steamy bubbles rise to the surface every 5-10 seconds. Cook polenta, whisking frequently and scraping down sides of the pan, until the mixture is thick and porridge-like, 20-25 minutes. To test for doneness, carefully taste a small amount with a spoon; the mixture should be soft with a bit of texture but no grittiness. There will be a tell-tale hissing sound and a slight brown film on the bottom of the pan when the polenta is done.
- Remove pan from heat and discard bay leaf. Stir in butter and Parmesan, if using. Season to taste with salt and pepper.
NutritionView More
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| Calories140Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol25mg8% |
| Sodium850mg35% |
| Potassium180mg5% |
| Protein5g |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate8g3% |
| Dietary Fiber0g0% |
| Sugars3g |
| Vitamin A10% |
| Vitamin C4% |
| Calcium15% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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