Polenta
Polenta, or cornmeal cooked in milk or water, is to be found in the northern Italian regions of Lombardy, Piedmont, the Trentino, and Riuli-Venezia-Giulia.
Polenta requires constant vigorous stirring to achieve its characteristic smooth consistency. Be strong! It’s a great workout
SERVES 8 TO 10
Ingredients
- 4 1/2 cups water
- 1 1/2 cups coarsely ground cornmeal
- 1 1/2 teaspoons salt
- INGREDIENTS
Directions
- In a large heavy pot, bring the water to a boil. Add the salt. Add the cornmeal in a thin stream, stirring vigorously all the while with a wooden spoon. Cook, stirring constantly, over medium heat until the mixture thickens and begins to leave the side of the pan, about 15 to 25 minutes, depending on the coarseness of the cornmeal.
- Immediately pour the polenta onto a lightly oiled wooden board or platter. Let it cool for 15 minutes, and then cut into slices.
- Serve in place of bread, noodles, or lasagna.
This recipe was featured on Season 6 - Episode 609.
Comments
Dudley Johnson
I enjoy your shows and watch them on create every chance I get. You have taught me so much.
Thanks
Ginia
I thoroughly love your recipes. The polenta recipe is truly delicious. I know it as coo-coo. Thanks. Mary Ann.
diana escobar
Marianne:
just to let you know that I watch your cooking show every saturday at PBS station and have for several years. Thank you, I just love your show.
Also, so you know us Cubansalso eat Polenta was a favorite dish prior to Castro and for all the Cuban=Americans we keep our tradition going. I love Polenta specially with stewed pork. Love you, Diana
diana escobar
Marianne:
just to let you know that I watch your cooking show every saturday at PBS station and have for several years. Thank you, I just love your show.
Also, so you know us Cubans also eat Polenta was a favorite dish prior to Castro’s regime and for most of the Cuban-Americans we keep our tradition going. I love Polenta specially with stewed pork. Love you, Diana
Joanne Farina
My MoM, Elizabeth, loved watching your show. My mom passed away, Nov 27, 2010. She was a great cook and I miss her and her good cooking. We planned on having Palenta, but it didn’t happen. Thank You for all the joy your brought into my mom’s life.
Marie Fyfe
Hi Marianne — so I’m looking through recipes and came across this one – polenta — I’m looking at the video and realize that I recognize Monsignor Marino! When I lived in Brooklyn he was – and I believe still is — pastor at Regina Pacis — what a small world. I have been looking through all your recipes and today I made 24 Pastaciotti using your recipe. Thank you so much for your videos as well. I’m a very visual person, so the videos are so helpful. Thanks again.
Francine Ragonese
When I was a kid over 65 years ago my nonna used to make the polenta and poor it on 2 large boards on the table and we all sat around and ate together. Now I’m the nonna and teaching my daughter in law and granddaughter to make home made pasta, bread, sugo, and tomorrow we’re making raviolli’s. I love your show’s and cook books. You bring back so many good memories. Thank you.