I have read many recipes for polenta and I am amazed when most of them call for cooking the polenta for up to an hour. I have never cooked polenta that long, I use plain, not quick cooking polenta, and I find that the polenta cooks within 10-15 minutes. The polenta in never grainy and is always smooth and creamy after the addition of either butter or a soft cheese.
Best of all, polenta is like a blank canvas. This makes it perfect to serve with any main dish which has a sauce. I served this the last time with Spanish Sausage, Mushroom, Onion, Glazed Raisins and Pine Nuts and it was delicious!
Tip : Polenta solidifies very quickly so you must serve it immediately or add more liquid if it has become too thick after it has cooled. Also, the ratio for cooking polenta is 4 parts liquid to 1 part polenta so you can increase or decrease the quantities as you need.
Ingredients
- 1/4 cup polenta (fine cornmeal)
- 1 cup water
- 2 tbsp unsalted butter cream cheese or chevre
- kosher salt to taste
Instructions
- Gather all ingredients before starting the recipe.
- Bring 1 cup of water to a rapid boil, add salt to season the water.
- When the water is boiling, slowly add the polenta in a steady stream, all the while whisking with a wire whisk.
- Reduce heat to medium and cook until the polenta has thickened, about 10 minutes
- Add 2 tablespoons of butter, cream cheese or chevre and stir to combine well.
- If the polenta seems too thick, add water 1 tablespoon at a time to thin to the desirable consistency.
- Serve immediately.
