Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

This is a great hard polenta recipe. In fact, with a few modifications, I used this for my final cooking practical in culinary school. Allow this to set and use for croutons, grill, sauté, or whatever.

Ingredients Nutrition


  1. In a sauce pan sweat the shallot and garlic with a little bit of olive oil until cooked (translucent).
  2. Add the water and quickly bring to a boil.
  3. Gradually whisk in the polenta a little at a time until all the polenta is in the water (to prevent lumps).
  4. Turn the heat down to medium-low flame and cook the polenta until done (about 40 minutes or when the polenta 'pulls' away from the sides of the pan).
  5. Stir frequently so the polenta doesn't crust on the bottom of the pan--this makes cleanup MUCH easier.
  6. In another pan sweat the corn until fully cooked, no colour, then remove from heat.
  7. When the polenta is done fold in the corn and grated cheese.
  8. Season with salt and pepper to taste.
  9. Layout on a pan or into a mold and refrigerate until firm (20 minutes).
  10. To serve: Sauté, grill, toss with flour and fry for croutons, etc-- the options are endless!
  11. As an extra option, use 5 cups of water instead of 4 for a soft polenta. Serve warm out of the pan and elevate it by adding some marscapone cheese, whipped cream, or roasted mushrooms.


Most Helpful

I also added whole corn+ chopped gr.chiles-GREAT!!

larry #2 August 30, 2009

Great recipe! I made it quite differently- left out the cheese and added crushed red pepper, chile powder, and extra garlic to go with a Tex-Mex meal. Still a great double-corn polenta recipe! (Hard polenta I guess!!)

WheresTheBeef August 10, 2009

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