1/1 Photo of Soft Polenta
1 hr 15 mins
1 hr 10 mins
This is the "traditional method" based on a recipe by Michele Anna Jordan from her book, Polenta. She says, "This is the classic and most common technique for cooking polenta, and the one that should be used for larger quantities. The amounts can easily be increased to make larger quantities for a crowd." This recipe can also be used as the first step in making firm polenta.
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Units: US | Metric
- 1Bring 3 cups water to a full boil in a heavy pot. Simmer the remaining water close by.
- 2Add the salt and rapidly stir the water with a whisk, creating a vortex. Continuing to stir constantly, add the polenta in a thin stream into the vortex.
- 3Continue to stir after all the polenta has been added, then lower the heat to a simmer rather than a boil.
- 4As the polenta thickens, replace the whisk with a long-handled wooden spoon.
- 5Add the 1 cup of remaining water and continue to stir. Break up any lumps with the back of the spoon pressed against the pot.
- 6Continue stirring the polenta, reaching to the bottom of the pot as necessary, until it gets thick and pulls away from the sides of the pot.
- 7Taste the polenta to test tenderness; add additional water if necessary. The polenta can take 15 to 60 minutes to cook properly, depending on its type.
- 8During the last 5 minutes of cooking, stir in the pepper and butter, then add the cheese.
- 9Remove from heat.
- 10If serving immediately, pour onto a large platter or into a bowl or individual dishes.
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Nutritional Facts for Soft Polenta
Serving Size: 1 (277 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 246.7
- Calories from Fat 122
- Total Fat 13.6 g
- Saturated Fat 8.1 g
- Cholesterol 33.1 mg
- Sodium 2065.6 mg
- Total Carbohydrate 24.1 g
- Dietary Fiber 2.3 g
- Sugars 0.2 g
- Protein 8.0 g