:max_bytes(150000):strip_icc()/creamy-receta-de-polenta-3029582-hero-01-767549affb674c08a7fc27b4e020837c.jpg)
The Spruce / Elizabeth Briskin
Nutritional Guidelines (per serving) | |
---|---|
362 | Calories |
20g | Fat |
36g | Carbs |
12g | Protein |
Nutrition Facts | |
---|---|
Servings: 4 to 6 | |
Amount per serving | |
Calories | 362 |
% Daily Value* | |
Total Fat 20g | 25% |
Saturated Fat 11g | 55% |
Cholesterol 52mg | 17% |
Sodium 833mg | 36% |
Total Carbohydrate 36g | 13% |
Dietary Fiber 3g | 11% |
Protein 12g | |
Calcium 296mg | 23% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Polenta is a simple Italian dish of cooked cornmeal, somewhat similar to Southern-style grits. It can be prepared in various consistencies and is a tasty accompaniment to hearty dishes like beef stew. Polenta is also delicious on its own as a breakfast cereal.
Polenta is easy to prepare and cooks quickly. Cook the polenta a bit longer if you prefer a thicker consistency. Grated cheese adds extra flavor to this traditional dish.
Save any leftovers in the refrigerator. Polenta is easy to reheat, and you can do that in several ways.
- Chilled polenta can be cut into squares–or any shape–and sautéed in butter for an excellent breakfast or side dish.
- Or you can cut chilled polenta into small circles and crisp them in a skillet—they will be very much like little arepas—and then top them with something tasty, like aji de gallina or avocado salsa, for example, to make a nice little appetizer. If you spread the polenta into a thin layer in a pyrex dish while it is warm, it will be easier to cut into circles.
- To reheat polenta back to a creamy consistency, heat it gently on the stove or microwave, adding a bit of water or milk as needed until it reaches the desired consistency.
Ingredients
- 2 cups cornmeal (yellow, coarsely ground)
- 4 cups water
- 1 1/2 teaspoons salt (or to taste)
- 2 cups milk
- 4 tablespoons butter
- 1/2 cup cheddar cheese (grated)
- 1/4 cup Parmesan cheese (grated)
Steps to Make It
-
Gather the ingredients.
The Spruce / Elizabeth Briskin
-
Place the cornmeal in a heavy stockpot.
The Spruce / Elizabeth Briskin
-
Gradually add 2 cups of water and the salt to the cornmeal, whisking the mixture well as you add the water until the cornmeal and water are well-mixed and free of any lumps.
The Spruce / Elizabeth Briskin
-
Bring the remaining 2 cups of water to a boil in a small pot.
The Spruce / Elizabeth Briskin
-
Add the boiling water gradually to the cornmeal mixture, whisking at the same time.
The Spruce / Elizabeth Briskin
-
Turn on the stovetop to medium-low and cook the cornmeal mixture over medium-low heat, stirring constantly, for 3 to 4 minutes, until the mixture comes to a gentle simmer.
The Spruce / Elizabeth Briskin
-
Add the milk and butter and continue to cook over low heat, stirring, for 10 minutes longer.
The Spruce / Elizabeth Briskin
-
Taste the polenta for seasoning and add more salt if needed.
The Spruce / Elizabeth Briskin
-
Add more liquid (milk, cream, or water) if the mixture seems too thick. If the mixture is too thin, cook the polenta a bit longer–watching carefully and stirring constantly to prevent sticking–until the desired consistency is reached. The mixture should be thick but will thicken even more as it cools.
The Spruce / Elizabeth Briskin
-
Remove from the heat and whisk in the cheddar and Parmesan until they are melted and incorporated. Serve polenta warm with extra grated Parmesan cheese on the side.
The Spruce / Elizabeth Briskin