Basic Polenta

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Basic Polenta

6 servings—Dairy-free

 

These are the basic proportions for making polenta,

which can change character according to the kind of

cornmeal used and the ratio of cornmeal to water.

Polenta should be stirred almost continuously, though

you can be somewhat more relaxed about it if you use a

nonstick saucepan. As polenta starts to thicken, it

tends to splatterso wear an oven mittbut once it is

quite thick, it is less likely to jump out of the pan.

 

1 1/2 cups yellow cornmeal

1 Tbs. olive oil or butter

1 1/4 tsp. salt

 

 

 

 

In medium nonstick saucepan, bring 4 1/2 cups cold

water and salt to a boil over medium heat. Gradually

add cornmeal, stirring almost continuously with a wire

whisk. When mixture starts to thicken, stir in oil

with a wooden spoon.

 

Reduce heat to low. Continue to stir until polenta is

quite thick and creamy, taking care to scrape entire

bottom and sides of pan, about 30 minutes.

 

Soft version: Serve at once, use in recipes as

directed, or hold over a pan of simmering water for up

to 1 hour.

 

Firm version: Immediately scrape warm mixture into

lightly oiled 9 x 5-inch loaf pan. Cool to room

temperature, about 30 minutes. Cover with plastic wrap

and refrigerate overnight.

 

PER serving: 146 CAL; 3 G PROT; 3 TOTAL FAT (0 SAT.

FAT); 27 G CARB.; CHOL; 445 MG SOD.; 3 FIBER

 

 

 

 

 

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