How to Make Polenta - an Easy Italian Recipe
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4.9
How to Make Polenta - an Easy Italian Recipe
Description
How to Make Polenta starts by frying diced onion in extra virgin olive oil until translucent and lightly browned, adding a savory aroma. Chopped rapini is added to the pot along with water. Cornmeal is wetted separately before stirring it into the pot, which should be simmering gently. Stirring continuously and scraping the bottom prevents sticking and burning. The polenta cooks until thickened and tender, with a creamy consistency.
The dish combines the natural sweetness and earthiness of cornmeal with the slight bitterness of rapini, balanced by the richness of olive oil and caramelized onion. It can be served plain or topped with caramelized onions, which add sweetness and texture contrast to the final dish.
Any leftover polenta will firm up when cooled and can be refrigerated for future use, as it becomes harder after cooling.
Ingredients
- 2 Tbsp extra virgin olive oil
- 1 medium onion diced
- 1 bunch rapini washed and chopped into small pieces
- 1 ½ cups polenta or good quality corn meal (you can put it in the blender to make it more fine or leave as is)
- ½ tsp kosher salt
- 1 onion optional, to serve, caramelized
Instructions
- Fry the onion in the olive oil in a large, heavy pot over medium high heat until translucent and just starting to brown.
- Add 4 cups of water to the pot. Then add the chopped rapini.
- Next, add 2 cups of water to the cornmeal placed in a bowl, and stir to moisten. This technique of adding water to the dry ingredient will ensure that you will avoid lumps. However, do not add the water to the polenta until just before adding it to the pot. Add half a teaspoon of Kosher salt at this time, taste and add more as needed.
- Immediately add the wet polenta to the pot before the water comes to a boil. Continue stirring, and cook over medium heat (it should be bubbling) for about 25 minutes.
- Keep scraping the bottom to make sure the polenta doesn't stick. Be careful not to let it boil too fast or the polenta may bubble which is painful if it squirts onto your hand.
- If you are using a quick cooking package, it will be ready in just a few minutes, however the traditional type will need to cook for about 25 minutes, possibly longer. Taste again for salt and remove from heat when it is no longer hard and gritty.
- Pour into bowls immediately and serve as desired.
Notes
- Leftover polenta will firm as it cools; transfer to a dish and refrigerate if not consumed immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Serving | 1 bowl | |
| Calories | 245kcal | 12% |
| Carbohydrates | 41g | 14% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 249mg | 10% |
| Potassium | 186mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 1288IU | 26% |
| Vitamin C | 11mg | 12% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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