No-Fuss Polenta

Published on Thursday, January 15, 2009, by Caitlin McGrath / Edit Post

You don’t need to slave over a hot stove stirring to make a pot of luscious polenta. There are ways to make fabulous polenta without the labor.

thew uses the oven, varying the amount of water depending on whether he’s intending to serve it soft or chill and slice it (less water gives a firmer result). In a shallow pan, stir together 1 cup polenta, 3 to 6 cups water, depending on desired texture, a bit of butter, and salt. Bake uncovered at 350°F for 40 minutes. Adjust seasonings and return to oven for 10 minutes. Add more butter and cheese if desired.

toodie jane makes polenta in the microwave with minimal stirring. In a 2-quart bowl, combine 4 cups water, 1 cup polenta, a pinch of thyme, and salt and pepper. Cover and microwave at high power for about 14 minutes, stirring at 4, 8, and 12 minutes. Finish with 1 tablespoon butter, 2 tablespoons mascarpone cheese, grated cheese, and salt to taste.

scuzzo is a big fan of coarse-ground Bob’s Red Mill polenta. “The larger grains give it a nice texture, and the flavor is outstanding.”

Board Link: OK…. ok .. i’m giving it up, my secret way to cook polenta that is so easy you will do it again and again

ALLHome Cooking Digest
POST A COMMENT |2 Comments

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  • I've had this and it's memorable!
    It may even be addictive ~ I've lost count of the times I've wished for MORE of it to savor!
    I'd often thought of it, but never attempted making it, feeling daunted by what was surely an insanely intense process...
    Thank you for bring the EASY method home to me!

  • I know this isn't the easy route to polenta but I just made this last week and if you are even a marginal lover of polenta, after tasting this you will put it at the top of your list. The actual polenta cooking was fast-20 minutes or so and I didn't have to watch it constantly. I used a good le crusuet pan-that helps. It reheats beautifully and even improves in flavor the next day.

    Polenta with...+READ

    I know this isn't the easy route to polenta but I just made this last week and if you are even a marginal lover of polenta, after tasting this you will put it at the top of your list. The actual polenta cooking was fast-20 minutes or so and I didn't have to watch it constantly. I used a good le crusuet pan-that helps. It reheats beautifully and even improves in flavor the next day.

    Polenta with Butternut Squash
    Bon Appétit | October 1999


    Pureed squash adds wonderful color.
    Yield: Makes 6 servings

    3 pounds butternut squash, halved lengthwise, seeded
    6 large garlic cloves, unpeeled
    3 tablespoons olive oil
    3/4 teaspoon dried rubbed sage

    2 3/4 cups canned low-salt chicken broth
    1 3/4 cups water
    1 1/2 teaspoons salt
    1 1/2 cups polenta (coarse cornmeal)*
    1 tablespoon minced fresh sage
    3/4 cup freshly grated Parmesan cheese (about 2 1/4 ounces)

    Preheat oven to 375°F. Arrange squash, cut side up, in large roasting pan. Place garlic cloves in squash cavities. Drizzle oil over. Sprinkle with dried sage, salt and pepper. Cover with foil and bake until squash is tender, about 1 hour 35 minutes. Cool slightly. Peel squash and garlic. Transfer to processor and puree.
    Combine broth, 1 3/4 cups water and 1 1/2 teaspoons salt in heavy large saucepan. Bring to boil. Gradually whisk in polenta. Reduce heat to medium-low and cook until mixture is very thick and creamy, stirring often, about 20 minutes. Stir in fresh sage and 3 cups squash puree (reserve any remaining puree for another use). Cook until heated through, about 2 minutes. Stir in cheese. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Stir over medium-low heat until heated through.)-COLLAPSE