Polenta
Northern cornmeal porridge — soft with cheese, or set, sliced and grilled the next day.
Recipe by I Want Some Food · Reviewed by the editorial kitchen.
- Prep
- 5 min
- Cook
- 40 min
- Rest
- None
- Total
- 45 min
- Difficulty
- Easy
- Spice
- No chilli
- Cost
- Cheap nightUnder $8 USD · indicative, not a store price
About
Polenta is maize cooked in salted water until it thickens and pulls from the pot. Soft polenta is a pillow under stew. Leftovers set into a cake you fry. Instant polenta is faster and a little less proud. Both feed people.
What you'll need
5 ingredients. Tap each one once it's out on the bench.
Ingredients
- Polenta250 g
- Water1.1 l
- Salt7.4 ml
- Butter30 g
- Parmigiano Reggiano (optional)40 g
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Boil salted water. Rain in polenta, whisking. Turn low. Stir often 30–40 minutes until thick and the grain is tender. Instant: follow the packet, then finish as below.
35 min
Step 2
Beat in butter and cheese. Serve soft, or pour into a tray to set.
Nutrition
Per serving · estimate
- Calories
- 345 kcal
- Protein
- 10.3 g
- Carbs
- 50.8 g
- Fat
- 12 g
- Saturated fat
- 6.1 g
- Fibre
- 4.4 g
- Sugar
- 1.3 g
- Sodium
- 1482 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Milk
- Vegetarian
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 12 November.
Substitutions
Parmigiano → A stronger pecorino
Saltier. Use less.
Tips
- A lump at the start means you added it too fast. Whisk hard; it usually forgives you.
- Mushroom ragù or a sausage stew is the usual partner.
History & culture
Veneto, Lombardy, the Alps. A staple that used to mean poverty and now means comfort.
Maize after the Americas replaced earlier grain porridges. The yellow pot is New World Italy.
Traditional
Provenance: Editorial adaptation.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Polenta take?
45 min all in — 5 min prep, 40 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 bowls. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian.
6 more questionsFewer questions
What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Saucepan.
How much salt do I put in?
The recipe lists Salt at 1½ tsp.
What can I use instead?
Parmigiano → A stronger pecorino. Saltier. Use less.
Any tips from this recipe?
A lump at the start means you added it too fast. Whisk hard; it usually forgives you. Mushroom ragù or a sausage stew is the usual partner.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
