How long cook polenta

Bring to the boil. Reduce heat to medium and cook, stirring constantly with a wooden spoon, for 2 minutes or until the mixture thickens and the polenta is soft. Pour the mixture into the prepared pan and smooth the surface. Set aside for 30 minutes to cool. Cover with plastic wrap and place in the fridge for 4 hours or overnight to set.

Line the base of a large roasting pan with non-stick baking paper. Cut the polenta into 12 equal portions. Place, in a single layer, in the lined pan. Bake in oven for 15 minutes or until puffed and golden. Full Nutrition. Reviews Read More Reviews. Most helpful positive review bigjim. Rating: 4 stars. Much easier than stirring in dry cornmeal.

Read More. Most helpful critical review drew DiPaolo. Rating: 3 stars. Reviews: Most Helpful. Milenka Stocking. Rating: 5 stars. I came from Argentina and polenta is really big , but you make it from an instant packet. Here I only can find it in the latin store and is very expensive.

This is a great way of making polenta really chip. I found that using corn meal from the package doesn't come very tasty, I have a blender that I put corn for popcorn and makes it into corn meal. Chef John you've done it again I was looking for a polenta recipe that didn't call for milk or cream and this was it!

Followed the recipe exactly with grits it's all I had on hand except that I put in the grits into cold water to avoid lumps. Perfect side for meat!

And the leftovers Still not sold? Read on and you may be convinced…. Traditional polenta can take up to 50 minutes to cook, depending on the coarseness.

It takes up to an hour for the starch to break down to a smooth consistency, and importantly it requires regular stirring — treat it a little like a risotto, i. If you want to adhere to the unspoken Italian rulebook, cook your polenta in a copper pot. Quick-cook or instant polenta takes just a few minutes to make as it comes part cooked, but purists may sniff at such a shortcut.

This varient is, however, ideal for using in cakes. Polenta also comes ready-made in tubes or blocks, ready to be sliced and reheated. As mentioned above, the key to perfectly cooked, smooth polenta is to keep that wooden spoon rotating. Our food editor Cassie advises that when you add the polenta to the pan, make sure the water is boiling, then continually whisk it while you pour in the polenta in a thin steady stream.

Fine polenta makes a great coating for anything that requires a satisfying crunch. Try polenta dusted onto potatoes before roasting, or on fish or chicken. Served with seared scallops. Can you just skip a step and use grits? As a child, my Nona made creamy polenta with small sausages and marinara.

She was from Cigna, northern Italy. I hope that helps! Easy to follow and turned out well. I paired with spicy sauteed shrimp. I think I might try making it with his cornmeal, rather than a special grind.