How is polenta cooked

Basic Polenta Nancy Harmon Jenkins. Polenta Craig Claiborne. Polenta Jacques Pepin. Fennel Polenta Florence Fabricant. Soft Polenta Molly O'Neill. Herbed Polenta Florence Fabricant. Basic Polenta Barbara Kafka. Polenta Craig Claiborne, Pierre Franey. Polenta With Peppers Amanda Hesser. I'll never look at runny polenta the same way again. So what is a good texture? As Max put it one day, when he ate some of the polenta I was making in the office, "It's like soft-scrambled eggs. He's exactly right.

For me, the best polenta texture in most circumstances is soft and moist, spreadable, spoonable and creamy, and just barely flowing. With the right ratio of liquid, it can take a while to get there, so here's another warning: Beware any polenta recipe that uses medium or coarse cornmeal and specifies a cooking time of less than 45 minutes.

Honestly, an hour is even more realistic. Now, as I said above, you don't actually have to stir the polenta constantly for a full hour as it cooks, but it does require frequent attention. But here's the good news: In the course of my testing, I stumbled on a way to cut the cooking time roughly in half.

All it requires is a little forethought. The trick is to presoak the polenta in its liquid for several hours before cooking it. This step helps fully hydrate the cornmeal before you even start cooking it, which in turn drastically cuts down on the cooking time.

By presoaking, I was able to fully cook polenta that otherwise would have taken an hour in just 30 minutes. As part of my testing, I played with a few other methods of making polenta, including an oven method, a double-boiler method, and a microwave method. The recipes for oven-made polenta that I found online called for combining polenta with water in a baking dish , then cooking it, in some cases covered and in others uncovered, until done.

I tried this uncovered and got the above result: soupy polenta, with a dry skin stretching across the top. Not appealing. Covering helps mitigate this somewhat, but you still have to stir the polenta from time to time to prevent lumps.

It works fine, but doesn't result in much effort saved. I thought a double boiler might help reduce the need for stirring, since the steam heat from below won't cause the polenta to scorch on the bottom of the saucepan.

Once again, though, a skin on top of the polenta became a problem, and I found myself stirring it nearly as frequently as polenta cooked directly over the flame. Plus, it took a while longer to cook, since the heat was gentler. This really didn't seem worth it to me. Cook's Illustrated has published a microwave version , in which polenta and water are combined in a large Pyrex measuring cup, then cooked, covered, for about 12 minutes total.

The method works, but I have some reservations. First, the Cook's Illustrated recipe uses a ratio that's slightly too low in water three and a half cups water per cup of cornmeal , producing polenta that's still a little gritty when done.

I'd recommend bumping the water up to a full four cups at the very least. Second, the water has a tendency to boil over in the microwave, which is why the CI recipe calls for a two-quart Pyrex measuring cup—nearly twice the total volume of ingredients. It's an unusually large Pyrex measuring cup; we don't have one that size in the SE test kitchen, nor do I have one at home.

Of course, you can use some other microwave-safe cooking vessel that's large enough, but it does put a limit on how much polenta you can make in the microwave, since you need a vessel that's significantly larger than the polenta and liquid it's holding, lest it spill over during cooking.

Finally, this method, too, requires stirring between blasts in the microwave to keep the polenta smooth and lump-free. Still, it's a good method to have in your back pocket, especially if your stovetop is crowded with pots and pans. Most of the time, though, I'll stick with the stovetop method, since I like being able to watch the polenta as it cooks.

Once finished, it can be served right away, with braised meats or cheese like gorgonzola dolce, or chilled, cut into pieces, and seared, grilled, or fried. If Using the Presoaking Method: Combine water with cornmeal in a large mixing bowl and let stand, covered, at room temperature overnight. When ready to cook, scrape soaked cornmeal and water into a large saucier or saucepan and set over high heat. Continue with step 3. If Using the Standard Method: Add water, milk, or stock to a large saucier or saucepan and set over high heat.

Sprinkle in cornmeal while whisking water does not have to be boiling. Bring to a boil, stirring frequently. Let boil, stirring frequently, until polenta thickens enough that it starts to spit.

Lower heat immediately to prevent spitting and continue to cook, stirring frequently with a spoon or silicone spatula and scraping bottom to prevent scorching, until polenta becomes thick and pulls away from side of saucepan, about 30 minutes for presoaked cornmeal and 50 minutes for dry cornmeal.

Season with salt. 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. If polenta becomes too firm or begins to set, add a small amount of water, stock, or milk and beat in with a whisk until liquid is fully incorporated and no lumps remain. Serve right away with accompaniment of your choice, or continue with step 6 to sear or grill. To Sear or Grill: Grease a rimmed quarter sheet pan with olive oil.

Pour hot polenta into pan, then use a spatula to spread evenly. Place a sheet of parchment or plastic wrap against surface to further smooth and even surface.

Wrap pan well in plastic, and refrigerate until completely chilled and set, at least 5 hours or up to overnight. Using a thin spatula, loosen block of polenta. Prep Time 5 mins. Cook Time 25 mins. Total Time 30 mins. Servings 8 servings. Whisk polenta into boiling salted water:. Simmer and cook:. Add the cream cheese:. Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition.

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