Polenta
Polenta
Traditional stirred polenta from yellow corn meal — a big golden dome to serve hot, or cool and slice for grilling and frying.
Prep: 5 minutes · Cook: 45-60 minutes
What Is Polenta?
Classic northern-Italian polenta: yellow corn meal rained slowly into boiling salted water and stirred for the better part of an hour until it forms a thick golden mass that pulls from the pan.
Why Make Polenta?
- Three ingredients, endless uses
- Serve soft and hot, or cool and slice for grilling
- The traditional base for rich sauces and stews
- Naturally gluten-free
- Leftovers fry up into a whole second dish
Unico Products Used in This Recipe
Ingredients
- 2 L water (boiling, plus more from a kettle for topping up)
- 4 cups yellow corn meal (450 g)
- 2 tsp salt
Instructions
- Bring the water just to a boil, keeping a kettle of extra boiling water ready for topping up as the corn meal absorbs liquid.
- Add the salt, then gradually sprinkle in half the corn meal, stirring constantly in one direction between additions, until smooth and free of lumps.
- Gradually add the remaining corn meal, with a little boiling water if the mixture becomes too stiff.
- Continue stirring steadily, adding small amounts of water as needed, for about 45 minutes, until the mixture pulls cleanly away from the sides of the pan.
- Turn the thick polenta onto a board or marble slab and form into a dome; use hot or cold.
- Alternatively, cool, cut the dome into 4 pieces, wrap and refrigerate for later use.
Cooking Tips
- Rain the corn meal in gradually to prevent lumps
- Stir steadily in one direction — patience makes it silky
- Keep boiling water on hand to adjust the texture
- It's done when it pulls cleanly from the pan sides
- Try it hot with butter and grated cheese
Frequently Asked Questions About Polenta
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1. How do I keep polenta from going lumpy?
Sprinkle the corn meal in gradually, stirring constantly — never dump it in at once.
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2. How long does polenta really take?
About 45 minutes of stirring for the traditional texture; it's done when it leaves the pan sides clean.
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3. What do I serve polenta with?
Rich tomato sauces, stews, sausages, or simply butter and cheese.
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4. What can I do with leftovers?
Chill until firm, slice, and grill or pan-fry until golden.
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5. Is polenta gluten-free?
Yes — it's pure corn meal, water and salt.
Cooking Guides & Tips
- Polenta 101: How to Cook Cornmeal How to cook polenta from cornmeal — creamy soft polenta or firm grilled polenta — with ratios, timing and tips.
- Gluten-Free Italian Cooking: Polenta, Rice and Corn The naturally gluten-free side of Italian cooking — polenta, rice and corn — and how to build meals without wheat.
Polenta Made Simple
Polenta is the quiet workhorse of the northern-Italian table — one pot, one spoon, endless possibilities. Unico corn meal is all it takes.