Basic polenta

    45 min

    This recipe is for the polenta novice. Two ingredients - polenta and water. So if you can boil can make a delicious pot of polenta every time! There are many options for polenta once it is cooked: you can mix in fresh herbs and cheeses, bake with vegetables, or fry it. Experiment and choose your favourite accompaniment!

    157 people made this

    Serves: 3 

    • 750ml (1 pint 5 oz) water
    • 120g (4 oz) polenta

    Prep:5min  ›  Cook:40min  ›  Ready in:45min 

    1. Bring water to a boil. Reduce to a simmer. Pour in polenta steadily, stirring constantly. Continue to stir until polenta is thickened. It should come away from sides of the pan, and be able to support a spoon. This can take anywhere from 20 to 50 minutes. Pour polenta onto a wooden cutting board, let stand for a few minutes before serving.

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    Reviews in English (81)


    The instructions are not very clear and may confuse some people..."Polenta" is the finished meal..."Corn Meal" is the ingredient that is needed to make POLENTA., also I use 2 parts of cold water to 1 part of cornmeal for a thicker polenta. To diminish any concerns of lumps, just add some corn meal to cold water, stir then add it to the boiling water and stir constantly.  -  24 Jul 2008


    This is the basic way to prepare polenta, which is cooked corn meal, I felt like giving it less stars b/c I was annoyed this recipe doesn't mention that. ...anyway, 3 parts water, one part cornmeal, and you have polenta. It take minutes to make before it thickens so don't be surprised based on the instructions. I like to chill mine a few hours then cut and grill it and top it with pasta sauce, grilled veggies and parm. yum!  -  24 Jul 2008


    I love polenta! The only difference is my great aunt uses 2 parts cold water to every 1 part cornmeal. It makes a very firm polenta. This is the way I prefer it since I grew up with it this way. She only serves it with a red (tomato based) gravy but it is also good as a side dish to a roast with beef gravy.  -  24 Jul 2008

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