Polenta
Polenta
Northern cornmeal porridge — soft with cheese, or set, sliced and grilled the next day.
Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: Polenta.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 5 min
- Cook
- 40 min
- Total
- 45 min
- Difficulty
- Easy
- Spice
- No chilli
- Cost
- Cheap nightUnder $8 USD · indicative, not a store price
About
Polenta is maize cooked in salted water until it thickens and pulls from the pot. Soft polenta is a pillow under stew. Leftovers set into a cake you fry. Instant polenta is faster and a little less proud. Both feed people.
Ingredients
- Polenta250 g
- Water1.1 l
- Salt7.4 ml
- Butter30 g
- Parmigiano Reggiano (optional)40 g
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Boil salted water. Rain in polenta, whisking. Turn low. Stir often 30–40 minutes until thick and the grain is tender. Instant: follow the packet, then finish as below.
35 minStep 2
Beat in butter and cheese. Serve soft, or pour into a tray to set.
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
Parmigiano → A stronger pecorino
Saltier. Use less.
Tips
- A lump at the start means you added it too fast. Whisk hard; it usually forgives you.
- Mushroom ragù or a sausage stew is the usual partner.
History & culture
Veneto, Lombardy, the Alps. A staple that used to mean poverty and now means comfort.
Maize after the Americas replaced earlier grain porridges. The yellow pot is New World Italy.
Traditional
Provenance: Editorial adaptation. Original editorial adaptation for I Want Some Food. Not copied from another recipe site. Official recipe photography is pending. Photograph: Horacio Cambeiro via Wikimedia Commons (CC BY 3.0). https://commons.wikimedia.org/wiki/File:Polenta%20argentina%20con%20salsa%20de%20carne%20(plato).jpg
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Polenta take?
45 min all in — 5 min prep, 40 min cook. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 4 bowls. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian.
What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Saucepan.
How much salt do I put in?
The recipe lists Salt at 1½ tsp.
What can I use instead?
Parmigiano → A stronger pecorino. Saltier. Use less.
Any tips from this recipe?
A lump at the start means you added it too fast. Whisk hard; it usually forgives you. Mushroom ragù or a sausage stew is the usual partner.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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