Traditional Italian Polenta Recipe: Step-by-Step Guide

Name: Traditional Italian Polenta Recipe: Step-by-Step Guide
Cook time: 45 min
Total time: 45 min
Yield: 4 serving
Ingredients: 400 g polenta; 1.5 liters water; 1 tablespoon coarse salt

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Cook Time
0 mins
Total Time
45 mins
Servings
4
Calories
371 kcal
Course
Main Course
Cuisine
Italian

Traditional Italian Polenta Recipe: Step-by-Step Guide

Iris Warren

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Polenta is one of the most traditional dishes from Northern Italy, made with just three simple ingredients: coarsely ground cornmeal (or "polenta flour"), water, and salt.This traditional Italian polenta recipe is a true taste of authentic Italian cooking, prepared the same way it has been for generations.The key to making perfect polenta is choosing the right type of cornmeal. Look for packages labeled "polenta" or use medium-coarse cornmeal for the best results.

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Ingredients

Servings

400 g polenta 2 ½ cups, or medium-coarse cornmeal
1.5 liters water 6 ⅓ cups
1 tablespoon coarse salt

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Instructions

To make traditional italian polenta recipe, start by bringing the water to a boil in a large pot. Add 1 tablespoon of coarse salt and let it dissolve. Once the water is boiling, gradually pour in the cornmeal or polenta flour. The key here is to add the flour slowly, stirring constantly with a whisk. This helps prevent lumps from forming.
At first, the mixture will look very watery, but don’t worry—this is normal. As you continue stirring and adding the cornmeal, the polenta will start to thicken. The trick is to stir quickly while adding the flour gradually. This ensures a smooth and lump-free texture.
Once all the flour is incorporated, reduce the heat to low. Switch to a long-handled wooden spoon and keep stirring the polenta. Always stir in the same direction to prevent it from sticking to the bottom or sides of the pot. This step is important to achieve the right consistency and prevent burning.
Let the polenta cook on low heat for 40 to 60 minutes, depending on the coarseness of the cornmeal and the consistency you prefer. Stir frequently, about every 5 to 10 minutes, to prevent sticking.
Taste the polenta halfway through cooking. If it’s bland, you can adjust the seasoning with a pinch of fine salt.
Polenta is best enjoyed fresh and hot, served alongside your favorite dishes like meat stews, vegetable sauces, or melted cheese. Buon appetito!

Notes

Note: You can substitute traditional polenta with instant polenta for a quicker version. Instant polenta cooks in 5-10 minutes, but the flavor and texture will differ from the traditional long-cooking method. Follow the package instructions for best results.
Polenta Ratio: How to Get the Perfect Consistency
The ratio of water to cornmeal is key to making perfect polenta. Depending on the proportions, you can achieve different consistencies: soft and creamy for pairing with cheese or firmer for slicing and serving with meat sauces or stews.
The classic ratio for polenta is 1 part cornmeal to 4 parts water, which results in a medium consistency, as shown in this recipe.
Here’s a quick guide to the Polenta Ratios for different consistencies:
Tips for Measuring:
Polenta can be stored in the refrigerator for up to 3-4 days if kept in an airtight container. Once cooled, the polenta will firm up, making it easy to slice and repurpose for other dishes.
Leftover polenta is incredibly versatile, so don’t let it go to waste—transform it into something delicious!
Firm Polenta (for slicing or grilling):

1 liter of water (4 ¼ cups) + 300 g (1 ¾ cups) of cornmeal
1 liter of water (4 ¼ cups) + 300 g (1 ¾ cups) of cornmeal
Medium Consistency (classic):

1 liter of water (4 ¼ cups) + 250 g (1 ½ cups) of cornmeal
1 liter of water (4 ¼ cups) + 250 g (1 ½ cups) of cornmeal
Soft and Creamy Polenta:

1 liter of water (4 ¼ cups) + 200 g (1 ¼ cups) of cornmeal
1 liter of water (4 ¼ cups) + 200 g (1 ¼ cups) of cornmeal
For the best results, choose coarsely ground cornmeal or packaged "polenta flour." These give the classic rustic texture.
If you prefer using cups, make sure to level off the cornmeal for accurate measurements.
Let the polenta cool completely at room temperature before transferring it to the container. This prevents condensation, which can make it soggy.
Use a shallow container to spread the polenta in an even layer, making it easier to slice later.
If you prefer, you can wrap individual portions in plastic wrap or parchment paper before storing, so they’re ready to use as needed.
Grilled or Fried Slices: Slice the polenta into rectangles, squares, or even wedges. Grill or fry the slices until golden and crispy, perfect as a side dish or appetizer.
Polenta Croutons: Cut the polenta into small cubes, toast them in the oven or pan-fry them for crunchy croutons. These are excellent for topping soups or salads.
Bruschetta Base: Use thick slices of leftover polenta as a base for bruschetta. Top with fresh tomatoes, mozzarella, or any topping you like for a creative twist on this classic Italian dish.
Polenta Cakes or Casseroles: Layer slices of polenta with sauce, cheese, and vegetables for a delicious baked casserole.

Nutrition Information

Show Details

Serving 100g Calories 371kcal (19%) Carbohydrates 80g (27%) Protein 9g (18%) Fat 1g (2%) Saturated Fat 0.2g (1%) Polyunsaturated Fat 1g Monounsaturated Fat 0.3g Sodium 1764mg (74%) Potassium 137mg (4%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 214IU (4%) Calcium 14mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 371 kcal

% Daily Value*

Serving	100g
Calories	371kcal	19%
Carbohydrates	80g	27%
Protein	9g	18%
Fat	1g	2%
Saturated Fat	0.2g	1%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	0.3g	2%
Sodium	1764mg	74%
Potassium	137mg	3%
Fiber	2g	8%
Sugar	1g	2%
Vitamin A	214IU	4%
Calcium	14mg	1%
Iron	1mg	6%