Creamy Polenta
By Lan LamPublished on August 6, 2024
Time
45 Minutes
Yield
Makes 4 Cups
Ingredients
Before You Begin
We developed this recipe with Bob’s Red Mill yellow corn polenta. Coarse-ground grits also work well. Avoid quick-cooking or instant polenta or cornmeal. Make the topping while the polenta cooks.
Instructions
- Bring water to boil in medium saucepan over high heat. Whisk in polenta, salt, and baking soda. Bring mixture to boil, stirring frequently. Reduce heat to lowest possible setting, cover, and cook for 5 minutes. Whisk until smooth; cover; and continue to cook until grains are tender but slightly al dente, about 25 minutes longer. (Polenta should be loose and barely hold its shape when drizzled from whisk; it will continue to thicken as it cools.)
- Remove from heat, whisk in butter and Parmesan, and season with salt and pepper to taste. Keep covered until ready to serve.
Time
45 MinutesYield
Makes 4 CupsIngredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
For a low-fuss creamy polenta, we whisked coarse-ground polenta, salt, and baking soda into boiling water and immediately reduced the heat. As the polenta cooked, the baking soda displaced calcium that held the corn's pectin in place, so the grains turned tender faster. We whisked the polenta well after 5 minutes of cooking to break up any lumps. We found that cooking over the lowest possible heat prevented sticking and eliminated the need for continuous stirring.
Want more? Read the whole storyBefore You Begin
We developed this recipe with Bob’s Red Mill yellow corn polenta. Coarse-ground grits also work well. Avoid quick-cooking or instant polenta or cornmeal. Make the topping while the polenta cooks.
Instructions
- Bring water to boil in medium saucepan over high heat. Whisk in polenta, salt, and baking soda. Bring mixture to boil, stirring frequently. Reduce heat to lowest possible setting, cover, and cook for 5 minutes. Whisk until smooth; cover; and continue to cook until grains are tender but slightly al dente, about 25 minutes longer. (Polenta should be loose and barely hold its shape when drizzled from whisk; it will continue to thicken as it cools.)
- Remove from heat, whisk in butter and Parmesan, and season with salt and pepper to taste. Keep covered until ready to serve.
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