Polenta, a creamy carb made from ground corn, is a staple in many cultures and cuisines. If you’ve never quite managed that smooth, creamy texture, check out these tips on how to achieve the polenta of your dreams – it’s perfect served alongside grilled meats, fresh vegetables, or topped with eggs.
Remember the Ratios
A simple rule to remember when it comes to cooking polenta is one to four. Take a small bowl and fill it with cold water. Tip four bowls of water into a pan, salt with half a teaspoon of salt, and let this come to a boil. Once the water is boiling, add one cup of polenta – this ratio will ensure that your polenta is neither tough nor dry or undercooked and sloppy.
Sieve and Whisk
For the smoothest, lump-free polenta, you will want to sieve the polenta into the boiling water whilst whisking it. This is quite a dextrous task, so ask a friend to help if needed. Keep whisking until the polenta thickens and begins to come away from the sides of the pan. You will want to keep stirring for five minutes or so beyond this point, but take care as the hot polenta can start to splutter and fly out of the pan.
Rosemary Butter
For a really flavorsome, creamy polenta, melt 2 tablespoons of butter and four sprigs of rosemary in a pan. Allow the rosemary to steep in the melted butter for ten minutes, then remove the sprigs of rosemary and stir the melted butter through the cooked polenta. This really improves the texture and taste of your polenta.
