Creamy Cheesy Polenta - Easy Gluten Free Recipe | WhitneyBond.com (2024)

FAQs

How do you keep polenta creamy? ›

Stir in butter or olive oil, using either a spoon, a silicone spatula, or a whisk. Polenta will become glossy from the added fat, and should feel rich, creamy, and smooth. If polenta forms lumps, beat vigorously with a stiff whisk to remove.

Pour the cornmeal into the water gradually – NOT all at once – and whisk constantly as you do it. The constant whisking will evenly disperse the cornmeal grounds in the water, so they won't have a chance to clump together. It'll thicken as it sits.

**Liquid Ratio:** The ratio of liquid (water or stock) to cornmeal is crucial. Using too little liquid can result in a thicker, drier polenta. Adding more liquid and stirring regularly can help achieve a creamier consistency.

In Italy it is often made with various ingredients, including cornmeal, ground rice, buckwheat, and chestnut flour. Here in North America, it is generally made exclusively with coarsely ground cornmeal. Think of polenta as an Italian version of grits! But made with yellow corn instead of the white corn of grits.

The Liquid

In Italian cooking, polenta is made with water. Some more Americanized recipes will prompt you to start with milk or stock, but (in my opinion) they are wrong. Hydrating your polenta with water will allow the flavor of the corn to shine, and it will allow each individual grain to absorb salt more readily.

The typical ratio for cooking polenta is 1 cup cornmeal to 4 cups of liquid. One cup of cornmeal will produce about 3 cups of polenta. By itself, one cup of polenta contains about 145 calories, 1 gram of fat, 3 grams of protein, 3 grams of fiber and no cholesterol.

Fortify your base. Polenta is usually made with water or milk, which results in a more neutral flavor. Next time you make it, try using a liquid with a little more personality: stock, either vegetable or otherwise, and coconut milk will both add depth to the final dish.

In Italy, you'll find polenta made from yellow cornmeal or white cornmeal, though yellow is more common. The best polenta is made from stone ground corn, which comes in a coarse, medium, or fine grind. Cornmeal labeled polenta is usually a coarse-grind, but you can make the dish with a medium or fine-grind.

Add cheese, herbs or other favorite seasonings. Top polenta with your favorite pasta sauce. Add sautéed greens and protein of choice including meats, cheese, lentils and legumes. Make as a breakfast cereal; add nuts, seeds, dried fruits, fresh fruit, and milk of choice.

Polenta pairs extremely well with stews, braised meats, saucy bean dishes, and roasted vegetables. It's the perfect cozy companion to all of your warm winter meals. Try it with our Chicken Cacciatore, or Slow Cooker Beef Stew!

Do you have to stir polenta constantly? ›

It definitely does not need to be stirred continuously. Fairly frequently, yes, to avoid burning on the bottom, but not constantly. Cooking for more or less time has more impact on texture than flavor. Cooked briefly, you get more of a grain-like cream of wheat texture.

To spice things up for the adults at home, it can be fun to finish the polenta with a sprinkle of blue cheese, spiced pine nuts, or pepitas (for texture), and a drizzle of pesto, gremolata or other green herb sauces.

There are different types of polenta based on the preparation of the dish: Coarse ground polenta. Finely ground polenta. Instant polenta.

Are Polenta and Grits Interchangeable? Since polenta and grits are both made from ground corn, you can use them interchangeably. Bear in mind that grits are higher in starch than polenta, so if you sub in polenta for grits, you won't have to stir it as frequently, but it won't cook up as creamy as grits.

Pour immediately into a warm dish. The polenta can be made ahead and reheated: add 1/4 to 1/2 cup water or stock, cover the dish, and reheat in the microwave or over low heat. Whisk well before serving.

One last tip: You can hold the polenta for a short time if you want to make it ahead for a party. Keep it covered and pop it back over low heat every ten or 15 minutes and give it a stir to keep it from getting too stiff. If necessary, add a bit of liquid (water, half 'n' half or cream) to loosen it up.

After opening a package of polenta, you should transfer the dry polenta to an airtight storage container and keep it in a dark, cool place.

If the polenta is too runny for you, or the grits need another 15-20 minutes, give it any more necessary time in the oven and a finishing whisking.