Polenta

NCA Staff

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Polenta
My brother gave me this recipe. The slow cooking of the polenta gives it a velvety texture. It is amazing!
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Course Main Dish
Servings
Ingredients
Course Main Dish
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Bring water to a simmer in a 12-quart saucepan. Whisk or stir in the polenta, then stir until the water returns to a simmer. Reduce the heat until the polenta only bubbles and sputters occasionally and cook uncovered for 10-15 minutes, stirring as needed, until thick but still fluid. If the polenta becomes stiff, add a trickle of water. Taste. Add salt and a generous lump of butter.
  2. Transfer polenta to a double boiler, set over simmering water for at least 1 hour or up to 3 hours. Wrap the top of the polenta by covering it with plastic wrap. This will prevent the polenta from developing a skin. If you don’t have a double boiler, you can make do by setting the polenta pan on a small, oven proof ramekin centered inside a wider, deeper pot, and surrounding it with just simmering water. Cover pan as above.