Parmesan Polenta Recipe - The Cookie Rookie® (2024)

FAQs

What is the secret to making polenta? ›

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.

Creamy polenta is an amazing Italian recipe of cooked yellow cornmeal in a seasoned broth and finished with butter and parmesan cheese for the perfect side dish.

**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.

A ratio of five parts liquid to one part cornmeal by volume produces polenta that's fully hydrated and cooked through, without any little raw, gritty bits. An optional presoaking step helps hydrate the cornmeal and cuts down on actual cooking time.

Slowly pour the cornmeal into the pot, maintaining a boil and continuing to stir. This is basically prevents lumps and clumping. Once all the cornmeal has been added, reduce the heat to a low simmer and stir frequently until polenta gets creamy.

The Mix-Ins. In my opinion, the only things that should be added besides seasoning and milk are butter and Parmesan or Pecorino Romano cheese. Personally, I think Pecorino Romano is the better choice here. It has more of a sharp funk than Parmesan, plus a much creamier texture that melts more readily into warm polenta.

If you trace the Italian word back to the Latin root, it literally means "peeled barley," and is closely related to pollen, "powder or fine flour." Today's polenta always comes from corn — and it's nearly always delicious. Definitions of polenta. a thick mush made of cornmeal boiled in stock or water.

Yes, both grits and polenta are made from ground corn, but the main difference here is what type of corn. Polenta, as you can probably guess from the color, is made from yellow corn, while grits are normally made from white corn (or hominy).

It can be served simply, with just butter and cheese, or topped with sauce. It is often spread out to dry a bit and then baked, fried or grilled. There is a lovely painting by Pietro Longhi, 1740, in the Ca' Rezzonico museum in Venice depicting just-cooked polenta being spread onto a linen cloth to dry.

It's normal to have black specks in your polenta. During processing, the corn kernel germ gets ground into the cornmeal. It's typically a darker colour, so it leaves behind black flakes. Why is my polenta gummy?

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.

Polenta contains both protein and fiber to help a person feel full. Fiber is also recommended to keep the digestive system functioning properly, to feed healthy gut bacteria, and to prevent constipation.

Surprisingly, polenta (which is none other than yellow cornmeal) is a powerful source of antioxidants like phenolic compounds, which can help reduce inflammation.

Polenta is often used to substitute grains like pasta and rice, as it's lower in calories and is a source of complex carbohydrates. Because complex carbohydrates aren't broken down as quickly as simple carbohydrates, it's ideal for individuals watching their blood sugar levels.

After placing the polenta into the pan, don't touch it until a crust has formed. When the crust forms it will release from the pan. If you play with it, you won't get a crust to form and it'll come apart.

The top of the polenta might seem a bit hardened when you uncover it, but never fear. Adding the fat (in this case, Parmigiano-Reggiano cheese and unsalted butter) and a little vigorous whisking will produce the creamy results you expect.