Polenta Facile

The method used here creates a luscious and creamy polenta that cooks pretty much unattended; in fact, the more slowly the polenta cooks, the better it is. Food52 executive editor Kristen Miglore adapted the method from The Food of Southern Italy by Carlo Middione.

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  • Servings: 8

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  • 2 quarts water
  • 1 tablespoon kosher salt
  • 2 cups polenta (not instant)

How to make this recipe

  1. Set a large heatproof bowl over a saucepan of simmering water; the bowl should be snug and its bottom should be submerged in 1 inch of water.

  2. In another saucepan, bring the 2 quarts of water to a boil. Add the salt. Pour the water into the large bowl, then pour in the polenta in a slow stream while whisking constantly in one direction. Cook over moderate heat, whisking frequently, until the polenta thickens, about 5 minutes. Reduce the heat to low, cover the bowl and cook the polenta until tender and thick, about 1 1/2 hours, stirring every 30 minutes. Scrape the polenta into a bowl and serve.

Make Ahead

The cooked polenta can be refrigerated for 3 days. Reheat, adding water if it seems too thick.

Photo © Fredrika Stj√§rne Published January 2015

472519 recipes/polenta-facile 2014-12-19T22:22:23+00:00 italian|side-dishes|basic-easy|fast|healthy|make-ahead|vegetarian january-2015 recipes,polenta-facile 472519

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