Pasta · Recipe No. 901
Polenta
Polenta made with coarse polenta. The recipe serves 5; change the portions and units below and the amounts update.
- Serves 5
Method
Bring water to boil in a large saucepan.
Add salt.
Turn down to a simmer.
Add the cornmeal in a very thin stream taking a handful and letting it out between the fingers.
Stir constantly keeping the water at a steady simmer.
Continue stirring for twenty minutes after all the meal has been added.
The polenta is done when it comes away from the sides of the saucepan.
Pour into a flat dish or madia.
Allow to cool then cut up into diamonds or squares.
Or serve immediately topped with a sauce or stew.
Tip: tap a step to tick it off as you cook.
Chef’s notes
- The polenta can be prepared as above and cooked for five minutes stirring constantly then transferred to a buttered dish covered with buttered foil and cooked in anmedium oven gas 5 - 190˚C for 1 hour.
Shopping list for 5 portions
Store cupboard (check you have)
Converted from the Cookeryonline Excel workbook “Polenta” and the original recipe card.
