Perfect Soft Polenta
Polenta, a staple of northern Italian cooking, is coarsely ground cornmeal that is cooked very slowly simmering on top of the stove (or in the oven). Because of the frequent stirring and the incremental additions of liquid, the cooking method is very similar to that used for risotto. Polenta can be served right away, as in the recipe that follows, or allowed to set and then cut into shapes and fried, grilled, or baked. Water is the most common liquid, but for a richer, more flavorful polenta, replace all or some of the water with chicken stock (page 41) or vegetable stock (page 56), reducing salt accordingly, if necessary. Or substitute half the water with milk (preferably whole) for a creamier consistency. This recipe calls for two pots of water for cooking the polenta: one for the initial stage when the cornmeal is whisked into hot water, and the other for additional water that is added gradually while the polenta cooks to reach the desired thickness. Having less water in the first stage helps the cornmeal reach a creamier consistency earlier in the cooking process, so lumps are less likely to form. Once you become familiar with the method and know the thickness you prefer, you won’t need to measure the amount in the second pot. The longer the polenta cooks, the creamier and tastier it becomes (up to a point). The recommended cooking time here is merely the minimum required for the polenta to cook through. If you choose to cook it longer, simply add small amounts of hot liquid as necessary to achieve the desired consistency, making sure that you let the polenta absorb all of the liquid before adding more. The method described below can be used to cook other types of meal, including semolina (coarsely ground durum wheat often used to make puddings) and grits (coarsely ground corn, also known as hominy grits).
Recipe information
Yield
serves 6 to 8
Ingredients
For polenta
For finishing
Preparation
Step 1
Heat water Bring 6 cups water and the salt to a boil over high heat in a medium (6-quart) heavy-bottom pot. Bring remaining 4 cups water to a simmer over medium heat in a small saucepan.
Step 2
Whisk in meal Add polenta to the large pot in handfuls, separating your fingers to let the grain slip through, and whisking constantly; cook until cornmeal has absorbed all of the water, about 3 minutes. Lower heat until only one or two large bubbles break the surface at a time (over medium-low or low, adjusting heat as necessary).
Step 3
Add water and cook polenta Whisk 2 ladles of simmering water into polenta, and cook, stirring frequently with a wooden spoon, until water has been absorbed, about 5 minutes. Continue to add 2 ladles of water every 5 minutes, stirring frequently to prevent polenta from scorching and waiting for it to be absorbed before adding more, until polenta is creamy and just pulls away from sides of pot, about 45 minutes. (It may be necessary to adjust heat.)
Step 4
Finish and serve Stir in butter and season with pepper. Use a damp spoon or ladle to transfer polenta to wide, shallow bowls, and shave cheese over each serving.
Polenta Tips
Step 5
It is not necessary to stir constantly while the polenta cooks, but it is important to stir frequently, taking care to scrape the sides and bottom when you stir.
Step 6
Adjust the heat as necessary to keep the polenta at a very slow simmer so it is barely bubbling (otherwise it can splatter and you can burn yourself).
Step 7
Serve soft polenta as soon as it is ready (it should be the consistency of oatmeal); it will thicken as it cools.
Ingredients
Step 8
Coarse-ground polenta can be found at gourmet shops and many natural-food stores, either packaged or in bulk. You can substitute stone-ground cornmeal.
Step 9
Soft polenta can be kept warm for up to an hour; cover pan and set over (not in) a pot of very hot water. Remove any skin that forms on the top before serving.
