Your Favorite Way to Cook Polenta: Tips and Tricks

[chezcherie]

Ooops, I didn't mean "toss" so much like you'd toss potatoes in fat before roasting - just my flippant way of saying "put them in some preheated butter/oil".

Dave's reply reminded me that another way to do this is to brush the tops of the pieces very well with butter or oil and run under the broiler.

Maybe you could do this in greased ramekins if the stuff is too gooey? Hmmm....

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and "gooey" was my flippant way of saying "not crisply golden"...it's not really goo-ey, it just doesn't form a crust. i think the polenta is definitely firm enough to panfry or griddle. it hold together beautifully when cut, and in the pan.

maybe i just need to "cook like the beatles" ("let it be, let it be, let it be, now, let it be...")

dave's reply got me thinking that i love duck fat...and then i got terribly distracted, imagining polenta glistening with duck fat....

[LNorman]

I had wonderful polenta made by my sister-in-law. I tried making it using a very reputable recipe and it didn't turn out the way I thought it would. It was very creamy but seemed more like porridge

I know cooking takes practice so can someone give me some hints on the following issues:

1. I used white stone-ground cornmeal from a mill in North Carolina. Should I have used a supermarket yellow cornmeal?

2. The recipe says salt to taste. How much salt is really needed?

3. I halved the recipe and used 4 cups of water and 1 cup of cornmeal. I tried to make the cornmeal pour as slowly as possible and whisk at the same time to prevent lumps and I think that worked well. I also used 1/3 cup of Parmesan cheese and 2 tablespoons of butter to give it flavor.

Any hints would be appreciated.

[Boris_A]

1) I use 1 cup of milk and 2 cups of water per 1 cup of cornmeal to attain a pretty firm polenta.

2) When using middle or coarse milled cornmeal, cooking time (with constant stirring) is between 30 min and 1 our. There's considerbale evaporation. Maybe you need to add some water during the cooking process.

3) "Salt to taste": you have to try. Depending on you cooking time, the polenta tends to get saltier. If you intend to fry it, (another loss of water) you need to stay at the very low limit. I use to replace one third of the salt with broth or chicken stock. If you intend to add parmigiano, you have to adjust the amount of salt to the lower side again.

Sorry, experience is everything here. If in doubt, stay "undersalted" and add a bit of hot, extremely salty water at the end of cooking/stirring time to adjust for you taste, if needed.

4) If you ever are cooking large amounts (6-8 pounds of cornmeal), you shouldn't wait until the water is boiling. It's too dangerous for the buil up of lumps. Add the cornmeal when the liquidity is lukewarm or hot. Then stir relentlessly and with considerable effort until the liquidity starts to boil and the mix thickens.

[Bond Girl]

I use a mixture of cream and water as well. I don't think this is very authentic polenta but it yeild s pretty delicious results. Also, you want to use a nice thick bottomed pot to prevent burning.

[fifi]

Making grits in a crock pot is being discussed here.

I have always thought of polenta as grits with a class attitude. I wonder if a crock pot would work for polenta as well.

[msphoebe]

Giada's recipe for Polenta with Gorgonzola is to die for. Her method is to add cream, butter and gorgonzola at the end of cooking, stirring just till everything is melted, then serve. YUM. You must give this a try!

[coffeeroaster]

My husband is the cook in our family, and he makes great polenta. I admit I haven't paid attention to every step, but the polenta got a lot better (and more consistant) when he stopped cooking it in a pot on the fire and started using a double boiler, with the polenta cooking in a stainless bowl on top of the pot. He got the process from Lynne Rossetto Kasper, at http://www.splendidtable.org (not sure it's still posted as he printed this out in '02, but it is from her cookbook, "The Italian Country Table: Home Cooking from Italy's Farmhouse Kitchens"). She gives the ratio as 3 parts liquid to 1 part cornmeal, and says for creamier polenta increase the liquid by about a third. My husband varries the liquids a lot -- milk, water, chicken stock, etc. He just made some using part apple cider the other night, and with his pork ragu it was to die for! HTH!

[DaleJ]

FWIW, I read somewhere some time ago to add corn meal to luke warm water and stir to avoid lumps. It works every time.

[fifi]

coffeeroaster... the idea of adding apple cider is just inspired! Wowser!

[russ parsons]

i just made some this weekend and tried something new. i use a 3-1 ratio of water to corn (in this case, plain yellow cornmeal ... couldn't find any coarse or polenta other than instant). I first made a slurry out of equal amounts of cornmeal and water, then when the remaining 2 parts of water came to a boil, poured the slurry in. worked like a charm. when the polenta was done (be sure to cook it until it comes cleanly away from teh sides of the pan ... there is a major flavor change as the corn toasts and mellows), i spread a big pat of butter on top, then pressed aluminum foil on the surface. i put it on very low heat over a flame tamer and it held for 2 hours until dinner. just before serving i beat in more butter and a bunch of parmigiano. worked like a charm.

[LNorman]

Thanks for the hints. I'll try some of them. The recipe I followed was by Marion Cunningham who got advice from an Italian cook that after the lumps are whisked out, to not stir the polenta for 40 minutes allowing it to bubble. This forms a crust on the bottom of the pan that is not used. She wrote that she knew it was heresy to say this but that is worked for her and the Italian cook in Italy.

[LNorman]

Just to add:

The recipe that coffeeroaster's husband uses (that he got from splendidtable.com) can be found at:

http://splendidtable.publicradio.org/recip...sc_polenta.html

[russ parsons]

this is a very good no-stir polenta that i learned from paula wolfert (hi paula!). many years ago i did a series of tests and this was the only shortcut that offered a really deep, toasted flavor.

2 quarts water

2 teaspoons salt

2 cups coarse-ground cornmeal

2 tablespoons butter

2 tablespoons minced parsley

Combine water, salt, cornmeal and butter in 3- to 4-quart oven-proof saucepan. Bake at 350 degrees 1 hour 20 minutes. Stir polenta and bake 10 more minutes. Remove from oven and set aside 5 minutes to rest before serving.

[fifi]

russ... Does the pot in Paula's method have a lid on it?

BTW... That is my kind of recipe!

[Richard Kilgore]

Russ - No stir. That I like...a lot.

You specify a saucepan. Would a Le Cruset or other enameled Dutch/French oven work?

[Boris_A]

Russ - No stir. That I like...a lot.

I'm familiar with that method of preparation. Actually, I learned it by an old woman. (And I wonder where Paulal Wolfert learned it). If you don't stir at all, you get a fluffy kind of polenta, right? I prefer the stirred polenta, but I have guests who prefer this kind. Thus I'm applying both methods. BTW, I'm using a lid.

There's absoluely no heresy, but as I'm originating from a region where polenta is a signature dish, to call this a polenta is something like calling a piece of boiled beef breast a brisket. . For my taste, it lacks the stickiness of a "true" polenta.

Fifi, as a side note, "I have always thought of polenta as grits with a class attitude", interestingly in many regions in northern Europe, for centuries corn was considered to be an animal feed and was estimated very low compared with grits. Today, polenta entered the menu list of high end restaurants. So gold turns to lead and re-turns to gold over time.

A variant for kids (especially if you add some sugar when stirring with butter during the second phase) is this old recipe.

Edited October 13, 2004 by Boris_A (log)

[Carrot Top]

My first exposure to polenta was in the kitchen of an Italian-American woman who had emigrated to the US as a young woman.

The polenta she made...is not like these more traditional types. She had six children and little money...and her polenta was made in the form of a soup.

With sliced hot dogs added.

And there, was supper.

Her family loves it, and will forever.

[fifi]

Fifi, as a side note,  "I have always thought of polenta as grits with a class attitude",  interestingly in many regions in northern Europe, for centuries corn was considered to be an animal feed and was estimated very low compared with grits. Today, polenta entered the menu list of high end restaurants. So gold turns to lead and re-turns to gold over time.

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Heh... Many years ago, when Italian restaurants were trying to move beyond spaghetti and meatballs, I went to this new and "trendy" place. They described some dish as served over a "square of lightly fried polenta". Well... I had never heard of polenta, the rest of the dish sounded good, I was curious about this polenta stuff, and so I ordered it. A couple of other folks did, too. When the dish arrived, we exclaimed almost in unison... "Why, that is fried grits!" We still laugh about it today.

[Busboy]

I know it's heresy but I find that instant polenta (the kind you stir, not the kind you slice) gives excellent results and, when I put up an angst-ridden post about it was assured by a variety of more-seasoned eG Italiophiles that the vast majority of Italians use the instant stuff today without guilt or significant flavor loss.

That said, I crave a creamy garlic polenta presented in a now-lost Patrick Connell (of the Inn at Little Washington). Sweat some chopped garlic in butter or olive oil, substirute whole milk for 1/4 of your water and cream for another quarter, throw in a bay leaf and a shot of tabasco as you cook, and add equal amounts of grated parmesan and dried polenta. It should come out about the consistency of grits and it won't hurt at all if you add a little water or cream at the end to get it just where you like it.

Fries up nice for breakfast the next morning, too.

[Wolfert]

I'm familiar with that method of preparation. Actually, I learned it by an old woman. (And I wonder where Paulal Wolfert learned it).

I learned this method on the back of a bag of Golden Pheasant brand polenta, a product distributed by the Polenta Company of San Francisco. This Tuscan recipe has been printed on the back of the bag for more than 20 years. The owner, Ed Fleming, told me it was an old paesan's mother's recipe.

[cakewalk]

I have never eaten polenta, much less made it, so I'm fascinated by this thread. I love all things corn-related, and I figure it's high time to try this out. I'll probably start with the no-stir method. But first, some questions:

What do you eat this with? I mean, what part of the meal is it? Main course? Side dish?

It seems so versatile. I've read things where people say they slice it, and some things where people say they eat it as a soup. I'm not quite sure how to reconcile those two applications. Maybe that's the beauty of the dish?

[lovebenton0]

Instant polenta is not bad stuff! We like this formula with garlic chicken and grilled squash.

Cook:

1/3 chicken stock, 1/3 water, 1/3 cream

1-1/2:1 instant polenta to parmigiano

salt to taste (remember the cheese is salty)

Then stir in:

handful (you decide small or large) of lemon basil

sprinkle of crushed red pepper

1-2 cloves garlic, minced and quickly sauteed

Cook another few minutes.

To serve let sit for at least 30 minutes, covered. Or roll up or pack in loaf pan and chill to fry later. If fried this is good topped with thick golden grilled onion slices and generously drizzled with a basic fresh tomato/basil sauce.

Edited October 13, 2004 by lovebenton0 (log)

[Busboy]

The quick answer is to just think of polenta as Italian mashed potatoes. You can do anything with it. I generally prefer mine mushy; I'm thinking of spooning a healthy lake of it beneath braised lamb shanks this weekend, and I find it makes a particularly inviting pan-Euro dinner when served with Chicken With 40 Cloves of Garlic.

It's also great left to cool, sliced and fried up.

I have served it as a first course, fried, with white beans and tomatoes but generally serve it as a side.

As for the consistency, it's just a question of how much liquid you choose to add, and knowing that even soupy polent will congeal as it cools.

It's simple stuff, too, the hardest part is figuring out how you like it. It's almost a...cakwalk?

Edited October 13, 2004 by Busboy (log)

[Carrot Top]

It seems so versatile. I've read things where people say they slice it, and some things where people say they eat it as a soup. I'm not quite sure how to reconcile those two applications. Maybe that's the beauty of the dish?

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That seems to me to be the beauty of many Italian foods...that one food with the same name (when spoken obviously not in the many dialects but in the newer language on the scene, "Italian") can transform itself into a myriad of forms and flavors as soon as you walk from one division of the country into another.

It makes not only for an enormous variety of foods but also for much fun

hand-waving in the air, good-mannered insult throwing and passionate debate back and forth. Which is all well and fine in the end, for there's always a good bottle of wine to share and relax with afterwards.

Ground cornmeal in all its incarnations...seems to have many uses. When Fifi mentioned grits, I remembered even another way to use them.

Does anyone else remember a number of years ago...Al Green had to cancel a number of concerts because he was taken to the hospital with first degree burns all over his body.

How did it happen?

His girlfriend was mad at him and threw a pot of hot grits on him...apparently while he was..uh, naked.

Grits. The angry Southern woman's weapon of choice?

[achevres]

For cooking liquid try 1/2 water and 1/2 chicken broth--adds a lot of base flavor without being chickeny. I also do this for grits.

What do you eat this with? I mean, what part of the meal is it? Main course? Side dish?

They can be creamier or stiffer, or in between. They are a lot like mashed potatoes, like Busboy said. Butter, cheese, blue cheese all make it even better. To my taste, however, polenta has an affinity to tomato sauce that mashed potatoes don't have.

My favorite way to eat polenta is with Italian sausage in a tomato sauce, from a Marcella Hazan recipe. She calls for Luganesa (sp) sausage, which I've never found, but it's delicious with regular Italian sausage. The recipe is in either The Classic of Italian Cooking or in More Classics of Italian Cooking.