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. Slideshow:  More Polenta Recipes 

Food & Wine
January 2015


Credit: © Fredrika Stjärne

Recipe Summary test

10 mins
1 hr 45 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.