How to Cook Polenta

Polenta is made from white or yellow corn that has been dried and ground into meal. Polenta is a traditional Italian dish, but its delicious earthy flavor and versatility have made it popular around the world in recent years. Learn how to make basic cooked polenta, then experiment with three variations: fried polenta, baked polenta, and cheese polenta.

Ingredients

Basic Cooked Polenta

1 cup of dried polenta
3 cups water
1/2 teaspoon salt

Fried Polenta

2 cups Basic Cooked Polenta (see first recipe)
1 cup olive oil
1/4 cup grated Parmesan cheese
Salt and pepper

Cheese Polenta

2 cups Basic Cooked Polenta
1 cup grated cheese (cheddar, Parmesan, or cheese of your choice)
1 cup whole milk
1/2 cup butter
2 Tablespoons chopped parsley
Salt and pepper

Method 1

Method 1 of 4:

Basic Cooked Polenta

1
Gather the ingredients. The amount will serve about 3 to 4 people.
2
Place the water in a large pot. Bring it to a boil and add the salt.

Advertisement
3
Reduce the heat to medium low.
4
Sprinkle one third of the polenta into the pot. Use a wooden spoon to stir it into the water. The polenta and water should form a paste after about two minutes.
5
Add the remaining polenta to the pot. Keep stirring it with a spoon for about ten minutes.
6
Check for readiness. The polenta is ready when the texture becomes creamy.
- Don't overcook the polenta, or it may become too mushy.
- Taste the polenta and decide how creamy or grainy you like it. Remove it from heat when it reaches the texture you like best.
- Serve the polenta with vegetables, chili, meat or fish - the possibilities are endless.

Method 2

Method 2 of 4:

Fried Polenta

1
Gather the ingredients. The amount will serve about 3 to 4 people.
2
Make the basic polenta recipe from Method 1. Boil the water and add salt, reduce the heat and add one third of the polenta to make a paste, then stir in the remaining polenta and cook until creamy.
3
Spread the polenta into an oiled baking dish. The size of the dish will determine how thin or thick your fried polenta slices will be. For thinner pieces, use a large dish, and for thicker pieces, use a small one.
- Use a spatula to spread the polenta evenly in the dish.
- Cover the dish with a lid or aluminum foil.
4
Place the dish in the refrigerator. Let it chill until the polenta becomes firm. Check the polenta after about 2 hours to determine whether it is firm. If it is still warm and soft, allow it to chill for another half hour.
5
Cut the polenta into slices. Each piece should be about two inches by two inches (5cm by 5cm), the size of a serving.
- The slices can be shaped like squares, rectangles, or triangles, as long as they are about one serving size.
6
Place a cast iron skillet on a burner turned to medium high. Pour the oil into the skillet and let it heat until just before smoking.
7
Lay the polenta slices into the skillet. Cook them until the first side is browned, about 3 minutes. Flip them and brown them on the other side.
- Make sure the oil is hot enough to fry before you place the polenta in the pan. Otherwise it may fall apart before it gets brown.
- If you would prefer to grill the polenta slices instead of frying them, you may lay them on a hot grill or a stovetop grill at this stage.
8
Place the fried polenta slices on a plate lined with paper towels. Sprinkle them with Parmesan cheese, and season with salt and pepper.

Method 3

Method 3 of 4:

Baked Polenta

1
Gather the ingredients. The amount will serve about 3 to 4 people.
2
Make the Basic Polenta recipe. Boil the water and add salt, reduce the heat and add one third of the polenta to make a paste, then stir in the remaining polenta and cook until creamy. In the meantime, preheat the oven to 350 °F (177 °C).
3
Stir the butter into the polenta. Break it up with a wooden spoon and mix until it is completely melted and combined. Stir in the thyme, and season to taste with salt and pepper.
4
Spread the polenta into an oiled baking dish. The size of the dish will determine how thin or thick your fried polenta slices will be. For thinner pieces, use a large dish, and for thicker pieces, use a small one.
5
Place the dish in the oven. Bake for 20 minutes, or until the polenta is completely set. It will not turn brown or golden.
6
Remove the dish from the oven. Allow it to cool for a few minutes, then cut it into slices to serve.
- Try using cookie cutters to cut the polenta into interesting shapes.
- Serve with marinara sauce for a delicious Italian treat.

Method 4

Method 4 of 4:

Cheese Polenta

1
Gather the ingredients.
2
Make the basic polenta recipe from Method 1. Boil the water and add salt, reduce the heat and add one third of the polenta to make a paste, then stir in the remaining polenta and cook until creamy.
3
Stir in the butter and cheese. Use a wooden spoon to mix until the butter and cheese are completely melted.
4
Stir in the milk, parsley and spices.
5
Place the polenta in a bowl and serve hot.

Community Q&A

Question

How much butter and thyme should I add to my baked polenta?

Hélène Fuchs

Community Answer

You should add about two tablespoons of butter. As far as thyme, you can use 1 1/2 to 2 teaspoons of fresh thyme or 1/4 to 1/2 teaspoon dried. The replacement ratio for thyme is usually one tablespoon fresh for one teaspoon dried.