Cookbook:Basic Polenta

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Cookbook | Ingredients | Recipes

Ingredient[edit | edit source]

  • 3 cups (~750 mL) polar liquid (water, milk, or some combination of these)
  • 1 cup (~250 mL) coarse ground cornmeal or polenta
  • Butter and/or olive oil to taste (likely in the range of 1-2 tablespoons (15-30 mL))
  • Salt
  • Parmesan cheese, to taste

Equipment[edit | edit source]

  • Stove
  • Heavy pot with lid
  • Wooden spoon or similar

Procedure[edit | edit source]

Bring the liquid to a boil in a heavy pot. If you're using milk, keep an eye on it: it can easily boil over and make a mess all over the place in seconds. When the liquid is at a boil, add a pinch or so of salt. Add the polenta, stirring frequently to avoid lumps and form a stable suspension. Cover pot and turn to low, checking on it occasionally. Add more liquid if necessary. The polenta will be finished in approximately 45 minutes. Polenta can be kept on low heat for up to 20 minutes or allowed to cool for future use.