Basic Polenta

By gholland    

May 11, 2015

What is polenta? This international grain is a lovely side dish in our household. Take the time to cook cornmeal grits/polenta at home and avoid the instant variety. Polenta is sometimes eaten with maple syrup. A common dish in the cuisine of the Southern United States is grits, with the difference that grits are usually made from cooked, coarsely ground, corn kernels (ground hominy). Polenta is similar to boiled maize dishes of Mexico, where both maize and hominy originate. I like Bob's Red Mill Organic Corn Grits/Polenta.


3 cups water or stock

1 cup Bob's Red Mill Organic Corn Grits/Polenta

1/2 teaspoon salt


1Bring water or stock to a boil.

2Add polenta and salt, stirring gently.

3Reduce heat to low and simmer covered for about 30 minutes, stirring occasionally to keep the polenta from sticking to the bottom of the pot.

4Polenta is done cooking when the grains are soft to taste and most of the water is absorbed.

Try grilling or frying polenta. Pour it into a baking dish and let it chill in the fridge for one hour. When it has solidified, slice it into triangles and fry in a hot pan with a little olive oil, or brush with oil and grill for 2 minutes on each side. Try it topped with pesto or marinara.


0 Reviews

All fields and a star-rating are required to submit a review.

This site uses Akismet to reduce spam. Learn how your comment data is processed.