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Polenta

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.

Questions about this dish

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.

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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.

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