THE BEST Soft Creamy Polenta
User Reviews
5.0
33 reviews
Excellent
THE BEST Soft Creamy Polenta
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The easiest way to cook creamy soft polenta won't take hours of whisking or tending when it's cooked with just water and salt in the oven instead.
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Ingredients
- 2 cups coarse stone ground cornmeal
- 11 cups cold water
- 1 tablespoon kosher salt
- freshly ground black pepper
- grated Parmesan cheese
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Instructions
- Preheat the oven to 375°F.
- Add the cornmeal to a large cast iron dutch oven or heavy bottom pot. Pour in 11 cups of cold water and add the kosher salt. While whisking, bring to a gently bubbling simmer to release the gluten and separate the grains.
- Cover with a lid and transfer the pot to the oven to bake for 1 hour. After an hour, use a wooden spoon to stir and release any of the polenta stuck to the corners or sides of the pot. Bake for another 15-30 minutes or until it's the consistency you like best. Remove from the oven, stir, and allow the polenta to sit for about 5 minutes before serving. Sprinkle with freshly grated Parmesan cheese and freshly ground black pepper to taste. *adapted from Christopher Kimball's Milk Street
Nutrition Information
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Calories
153kcal
(8%)
Carbohydrates
29g
(10%)
Protein
4g
(8%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Sodium
874mg
(36%)
Potassium
128mg
(4%)
Fiber
4g
(16%)
Sugar
1g
(2%)
Calcium
2mg
(0%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 153 kcal
% Daily Value*
| Calories | 153kcal | 8% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 874mg | 36% |
| Potassium | 128mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Calcium | 2mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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