Creamy Polenta

By Ashley Jean March 21, 2023 30 mins read 139 Views

One of my favourite comfort foods is creamy polenta with butter and Parmigiano Reggiano cheese. The best texture is achieved by using a mixture of coarsely and medium-ground cornmeal. It's great with shrimp or mushroom ragu and served alongside roast chicken.

Photo credit to Andrea Gralow

Although polenta can be described as cooked cornmeal, it is so much more. Warm bowls of creamy, rich polenta are a welcome addition for lighter springtime meals.

This traditional Italian recipe will show you how to make it. I'll also share the tips that I have learned over my many years as a chef, instructor and cookbook author.

This takes a little more time and attention. You can make polenta as rich and creamy as an Italian with just a few ingredients.

Polenta is a versatile dish that can be eaten on its own or as a side dish. You can also use it as a base for Mushroom Ragu or pork. Garlicky Shrimp is my personal favorite. It's a variation of Venetian Polenta e Schie.

Table of Contents

What is Polenta?
Polenta's history
What's in Polenta?
Tips to Buy Polenta
How to make Polenta
Baked Polenta: An Ingenious Shortcut
Make it a meal!
How to store
How to Reheat
Italian Side Dishes We Love
Creamy Polenta recipe

What's Polenta?

Polenta, a traditional Italian dish that is made from cooked cornmeal and flavored with butter or Parmesan, is a classic Italian dish. It is creamy and easy to pour when it is freshly prepared. It becomes easier to slice once it cools.

Italians like to cut up leftover polenta and grill or fry them as appetizers. The crispy polenta is finished with mushrooms ragu, roasted bell peppers, tomatoes and cheese.

You can find polenta in Italy made from either yellow or white cornmeal. However, yellow is the most common. Stone ground corn is the best choice for polenta, and it comes in three grades: coarse, medium, and fine.

The cornmeal that is labeled as polenta has a coarse-grind. However, you can make this dish with a fine- or medium-grind. You can also use a mixture of grinds. This is what I prefer.

This recipe can be prepared in a stovetop oven with water. For a richer recipe, you can substitute water for chicken stock or milk. It is important to stir the polenta often while it simmers on the stovetop. It can take over an hour to complete this process, but it is worth it. There are shortcuts, but the traditional method yields the best polenta.

History and Polenta

Today, "polenta” is a creamy cornmeal-based dish. It is an ancient food that dates back to central Italy's Etruscan civilization (6th century BCE).

The first versions of polenta were made with millet, barley flour, and rye. Europe was first introduced to field corn in the 17th century. It was not until that time that polenta, a corn-based dish, became popular.

Many variations of polenta are available today for Italians. My family spent Christmas in Aosta, Italy, near the border with Switzerland, a few years back. In winter, polenta is a common meal in Aosta, where it's served with sausages or beef stew and topped with plenty of fontina cheese.

It is served with meat ragu on top in mountainous Abruzzo where my family is from. On a rainy day in Venice, people heat themselves with polenta-e schie--polenta or small shrimps from the lagoon.

This dish, which is enriched with buttery and cheese, can be enjoyed no matter where you live.

What's in Polenta

This recipe requires only a few ingredients. Most likely, you already have the majority of these ingredients in your kitchen. These ingredients can be found at your local supermarket if you don't have them.

Cornmeal - Stone-ground cornmeal has a better flavor than cornmeal that is processed with metal grinders. Because some of the kernel and hull of the corn are preserved during grinding, it is also healthier. The majority of cornmeal that is called "polenta," is a coarse grind. To get creamiest polenta I mix fine-grind with medium-grind cornmeal, which I learned from Aosta.
Cold water: The majority of recipes call for boiling water or broth over the stovetop, then stirring in the cornmeal. It can be difficult to avoid lumps.

Quick Tip

Make the best polenta with cold water

You can eliminate the chance of making lumpy polenta by starting with cold water. Cold water does not cause cornmeal to clump. For polenta, the ratio is 4 parts water to 1 polenta. Although it sounds like a lot, all of the water will be absorbed during cooking.

Salt A large pinch of fine salt enhances the flavor of polenta, and keeps it from becoming bland.
Butter: Adding a large knob of butter to the end of cooking will make polenta creamier.
Parmigiano-Reggiano cheese: Adding cheese is optional. A few tablespoons of fresh grated Parmigiano cheese or high-quality parmesan can add depth and savory flavor to the polenta.

Tips to Buy Polenta

Pre-cooked and boxed instant polenta is available in many supermarkets. They are often shrink-wrapped logs. Although I might be biased, I do not like them. Freshly made is my favorite flavor and texture.

This simple ingredient can be confusing to buy. It helps to remember that polenta is just coarsely ground cornmeal in supermarkets.

At your local supermarket, look for stone-ground cornmeal. There are many brands available in supermarkets, and they range from fine to medium grind to coarse. The most common use of coarsely ground cornmeal in cooking is "polenta."

Mixing different grinds will give polenta a pleasant texture. I prefer a mixture of medium and fine grinds. This combination makes polenta that is both creamy and not too mushy.

To ensure freshness, make sure you check the expiration date on the package. Give it a shot if you find a mill that sells high quality grains like cornmeal/polenta in your local area.

Making Polenta

Cook polenta 45-50 minutes before you intend to serve it. Polenta will begin to become stiff once it has been removed from the heat. Therefore, you should serve it immediately.

Mix the ingredients. Add 1 cup dry polenta to a heavy-bottomed Dutch oven or saucepan. 3/4 cup fine-grinded cornmeal is my preference. 1/4 cup medium-grind cornmeal is also a good choice. To avoid lumps, whisk in 4 cups cold water. Pour slowly as you whisk. Add 1 teaspoon of fine sea salt to the mixture.

Heat the mixture. Place the pot on medium heat. Bring the mixture to boil. To prevent the polenta sticking to the bottom, stir the mixture often. Turn the heat down to medium and continue cooking the mixture until it reaches boiling point. As the cornmeal thickens, it will bubble up occasionally. Be aware of any spatters, because hot polenta can cause severe burns.

Continue stirring the polenta while it cooks. It doesn't need to be stirred constantly. However, frequent stirring will help keep the polenta creamy and prevent it sticking to the bottom and burning.

Take it slow Don't take it off the heat too quickly. You want the grains to be completely cooked without any trace of chalkiness. The polenta will slowly transform from a coarse slurry to a soft and golden porridge. This is an essential step because it removes bitterness and gives cornmeals their natural sweetness.

Add butter or cheese to the polenta. Once the polenta has been fully cooked, turn off heat. Add 3 tablespoons unsalted butter to the polenta along with 1/2 cup freshly grated Parmigiano Reggiano cheese. Combine everything well with vigorous strokes. Serve the hot polenta in shallow bowls.

Baked Polenta - A Clever Shortcut

Because of the time and effort required to make polenta, many home cooks don't like the idea. When I'm not in hurry, I find the process enjoyable. If time is a problem or I don't feel like stirring, I will use a shortcut. I bake polenta in an oven.

This method can sometimes lead to lumps. Make sure you stir the polenta thoroughly before taking it out of the oven.

You can bake in the oven by following these steps:

Preheat the oven: Heat your oven to 350°F.
Combine the ingredients in a Dutch oven with a lid.
Bake at 350F for 50 minutes.
Mix vigorously and carefully. Then, take the pot out of the oven and cover it. The polenta should be mostly solid with some liquid. This is the part where you need to be careful not to make lumps while breaking it up. If you have one, use a whisk to stir vigorously. If you don't have a whisk, a silicone spatula or a wooden spoon will work. Keep stirring to remove any lumps. This is important as polenta can spatter and burn easily.
Take a small amount and try it. Be careful not to burn your tongue. You can return it to the oven for 10 more minutes if it is not done. Once it's done, add the butter, olive oil, and Parmigiano cheese and serve.

Make it a meal!

Polenta's versatility makes it so appealing. It can be served as a side dish with fish or chicken by adding a little butter and Parmigiano Cheese.

It tastes even better when it is part of the main course. It can be served in a small bowl with a hearty Italian Beef Stew, Mushroom Ragu or grilled sausages. You can also top it with rich pork ragu or grilled sausages or, my favorite, garlicky shrimp.

How to store

Uncooked polenta should be kept in the pantry in a sealed bag or container.

For up to three days, store cooked polenta inside a tightly sealed container in the refrigerator. It is important to transfer the polenta to the container as soon as it cools. Once it cools, it will harden and become harder to handle.

How to Make

You will need to soften cold polenta with water, broth or milk. Put the remaining ingredients in a saucepan and break it up if needed. Add a few drops of water, broth or milk. To break up lumps, heat it on the stovetop. Bring the polenta to a boil and then blend it until you have a creamy consistency.

How To Fry Leftover Polenta. Cut the cold polenta into small squares, rectangles or rounds about 1/2-inch thick. In a skillet, heat a little olive oil and fry until golden brown.

How To Grill or Broil Leftovers Polenta: Rub the sliced polenta in olive oil. Place the slices on a grill or under a broiler. Broil or grill the slices until they are browned. Then turn over and brown the opposite side.
Slices of cheese, roasted peppers and sauteed mushrooms can be topped with cheese, broiled, fried, or grilled.

Italian Side Dishes We Love

Roasted Fennel and Parmigiano Cheese
Italian Oven Roasted Vegetables
Baked Zucchini With Parmesan and Thyme
Loaded Spinach Tortellini Salad

View all Mediterranean Recipes .

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Creamy Polenta

Creamy polenta is a great base for stews, seafood, and ragus. Although it takes some effort to stir it, it is easy to make. The satisfying warmth and comfort it brings is well worth it.

Course Appetizer

Cuisine Italian

Diet Gluten Free

Prep time 5 min

Cook Time 45 Minutes

Total time HTML5_ HTML5_ HTML5_ HTML5_ HTML5_ HTML5_ HTML5_ HTML5_ HTML5_ HTML5_ HTML6_ HTML7_ HTML8_ HTML9_ HTML8_ HTML9_ HTML5_ HTML5_ HTML5_ HTML6_ HTML5_ HTML5_ HTML5_ HTML6_ HTML7_ HTML5_ HTML6_ HTML7_

Servings

Calories 269.9 276.9 Kcal

Author Domenica Maretti

Ingredients

1 cup cornmeal
4 cups cold water
1 teaspoon fine salt
3 tablespoons unsalted butter
1/2 cup freshly grated Parmigiano-Reggiano cheese

Instructions

Mix the cornmeal, water and salt together in a Dutch oven. Place the pan on medium heat. Bring to a simmer. Stir frequently to prevent polenta lumps. Reduce heat to low, and cook the polenta, stirring frequently, until the grains are cooked through, approximately 45 minutes.
Serve: Once the polenta has been cooked, season it with salt. Stir in the butter and Parmigiano Cheese. Serve immediately

Notes

I use a mixture of medium and fine grind cornmeal.
While you stir, the polenta may bubble up from time to time so be cautious and look out for spatters.
The polenta should be thickened and creamy after 45 minutes. However, it should still be pourable. Stir in some more water if the polenta becomes too thick at the end.
To browse high-quality Mediterranean ingredients such as olive oils, honey and jams, visit the shop

Nutrition

Carbohydrates: 29.4g

The first appearance of Creamy Polenta was on The Mediterranean Dish.

By: Domenica Marchetti
Title: Creamy Polenta
Sourced From: www.themediterraneandish.com/polenta-recipe/
Published Date: Tue, 21 Mar 2023 12:00:00 +0000

Frequently Asked Questions

Is the Mediterranean Diet gluten-free possible?

Yes, the Mediterranean Diet can be adapted to be gluten-free. Rather than using whole-grain sources of carbohydrates such as wheat or barley, gluten-free grains such as millet and quinoa can be incorporated into meals. As naturally gluten-free foods, fresh fruits such as melon, pear, beans, legumes or nuts should be included in the diet. Individuals with gluten intolerance to milk or dairy may benefit by choosing lactosefree products. For example, porridge can be substituted for oats and baked salmon with potatoes or bean soup as lunch. You could also roast vegetables with herbs for dinner.

What are the Mediterranean fruits?

Fruits commonly found in the Mediterranean Diet include apples, oranges, grapes, melons, pears, figs, dates, and berries. You can add fresh fruits into breakfast recipes like smoothie bowls, parfaits, or shakes to increase nutrition. Dates spread over toast with a dollop of Greek yogurt are also an excellent option for breakfast; it provides natural sweetness without the need for processed sugars. Fresh fruit cut over salads adds nutrients and flavor to the meal and can satisfy sweet cravings. Other healthy snacks from the Mediterranean Diet may include nuts and seeds such as almonds and pistachios and dark chocolate in moderation for added antioxidants. For the authentic flavors of this ancient diet, try the local favorites from countries near the Mediterranean Sea.

Rice in the Mediterranean diet?

On the Mediterranean diet, rice is allowed and encouraged. This dietary plan emphasizes fruits and vegetables, whole grains and legumes, healthy oils such as olive oil, nuts and moderate intakes of dairy products and meat. Whole-grain white rice is a great carbohydrate source, providing energy for the body. You can also get a lot of dietary fiber, which can help you digest and provide important nutrients like iron, B vitamins, and magnesium. Rice can be incorporated into meals by adding cooked grains to salads, soups, and stews. Limiting added fat could be beneficial where possible to stay within the guidelines of the Mediterranean diet when consuming rice-based dishes.

How can I get started with the Mediterranean diet?

Get started on the Mediterranean diet by stocking up your kitchen with fresh fruits and veggies. You could prepare different vegetables and proteins each week to use in your recipes over the next few days. Whole grains such as quinoa, millet, and oat-groats are great alternatives to refined grains. In order to enhance flavor and nutrition, it is important to include healthy fats such olive oil and sesame in your meal prep. Seasonings such as garlic, basil, oregano and turmeric are great additions to your meals. They also help to reduce the amount of sugar and salt.

Statistics

Aim to get 20 to 35 percent of your total daily caloric intake from fat, and for saturated fats to represent less than 10 percent of your total caloric intake, advises the U.S. Department of Health and Human Services. (everydayhealth.com)
The research suggested that the diet reduced the risk of cardiovascular issues, including stroke, heart attack, and death, by about 30 percent compared with the control group. (medicalnewstoday.com)
The Mediterranean Diet group had a 30% lower relative risk of cardiovascular events compared to the low-fat diet group. (my.clevelandclinic.org)
Other components in tomatoes may help reduce the risk of blood clots, thereby protecting against cardiovascular disease, according to a March 2019 review in Critical Reviews in Food Science and Nutrition. (everydayhealth.com)

External Links

How To

What is the Mediterranean Diet and How can it Reduce your Risk of Heart Disease or Stroke?

The Mediterranean diet is an eating style that emphasizes healthy fats, whole grain, legumes, fruits and vegetables. It has been linked to numerous health benefits such as better blood lipids. better glucose control. reduced risk of developing certain cancers. This dietary approach could also reduce the chance of suffering from stroke or heart disease, according to research.

It is possible to incorporate Mediterranean-inspired foods into your daily diet by swapping high-calorie snacks like chips for nutrient-dense vegetable appetizers or other traditional greens or beans dishes. In order to enhance your hunger relief, it is important to learn how you can increase the variety of your diet. For added nutrition, dairy products such as yogurt, cheese, or milk should be consumed in moderate quantities throughout the day. Olive oil should replace traditional oils as the primary cooking medium. Red wine may occasionally be enjoyed to complete the Mediterranean experience.

Combining this with regular vigorous exercise at a moderate intensity could lead to even greater gains in short-term and long-term health benefits. This includes the prevention of chronic diseases and better body composition. The Mediterranean diet promotes enjoying food while maintaining a nutritional balance that can offer substantial benefits toward reducing one's risk of developing heart disease and stroke over time.