Probably few things are more reminiscent of Italian home cooking than basic polenta, which is nothing more than a cornmeal porridge. In its simplest guise, it is served in that form with butter and a hard grating cheese, or with a soft, runny cheese. Or it can be topped with a meat or mushroom sauce or a stew. But polenta can also be turned out onto a marble slab or another hard surface, allowed to become firm, then cut into squares. These pieces have endless uses, especially for antipasti. Whether fried or sautéed in olive oil, or brushed with olive oil and grilled, they become crostini di polenta, delicious crunchy “toasts.” Note that polenta must be made from polenta cornmeal. Cooked ground corn used for corn bread will not result in an edible cornmeal porridge.–Julia della Croce
LC Plain Old Polenta Note
This bare-bones basic polenta recipe isn’t embellished with customary indulgences such as milk or butter or cheese. It’s intended to be rather spare in its charms so that it doesn’t draw undo attention to itselfs when layered with a rich meat sauce into a lasagna-like panful of goodness. Although lovely on its own, if you intend to serve it as a breakfast or a side, by all means, fancy it up.
- Quick Glance
- Quick Glance
- 30 M
- 30 M
- Serves 6 to 8
IngredientsEmail Grocery List
If making polenta crostini, pour the hot polenta out onto a clean oiled work surface or rimmed baking sheet. Using a rubber spatula, spread it to a thickness of 1/4 inch. Allow it to set. If desired, refrigerate overnight. Then cut into shapes and grill or fry or bake, as preferred.
Recipe Testers Reviews
I was disappointed, at first, to see that the liquid called for in this recipe was water. I’ve always favored polenta recipes that use stock or milk, so I didn’t think this would be any good made with water. I was wrong. For what it is, and for what it’s going to be used for, it’s spot-on.
I was amused that the directions advise you to stir “always in the same direction.” It reminded me of when I was helping friends prepare dinner. I was asked to stir the risotto when my friend went to get something. She came back, and was upset that I was stirring in a figure-eight motion. She explained that Bugialli says that you always stir in the same direction because if you don’t, it confuses the risotto. Well, I didn’t want the polenta to be confused, so I stirred in one direction. (Note: It’s nice to have someone to help, since you’re supposed to “continuously stir” for 25 to 30 minutes.)
The polenta set up beautifully, and was easy to cut and assemble. It’s nice, and rustic, and I can see using it in other ways. I’m looking forward to making a mushroom sauce to serve over it.
Not only was this polenta easy to make, but it tasted wonderful. The toughest part was making sure my toddler wouldn’t steal bites, as I needed it to finish the recipe! She absolutely loved it plain.