Classic Italian Polenta: Versatile and Delicious

A traditional Italian dish for breakfast or dinner! Classic polenta is made from corn grits. Depending on the grinding, the cooking time differs — large grains are cooked in 30-40 minutes, while fine grains are cooked in five minutes. The porridge can be served immediately, hot, or it can be cooled, cut into pieces and fried.
cook time: 10 min
Ruby Colston
Classic Italian Polenta: Versatile and Delicious

Nutrition Facts (per serving)

137
Calories
7g
Fat
16g
Carbs
2g
Protein

Ingredients (2 portions)

Basic:

Salt to taste
Butter 50 g
Water 400 ml
Corn grits (polenta) 125 g

Recipe instructions

Step 1

Step 1
How to make classic polenta? Prepare your food. Any cereal will do — both coarse and fine, the cooking time will only differ. I have quick-cooking polenta — it takes 4-5 minutes to cook. Read the exact instructions on the packaging of your cereal. Read more about corn grits in the article at the link at the end of the recipe. Use clean, filtered or bottled water. The oil is high-quality, tasty, natural, and complies with GOST.

Step 2

Step 2
Take a saucepan with a thick bottom — it is important that the heating is uniform, otherwise the porridge may burn. A separate article at the link at the end of the recipe will help you with your choice. Pour clean cold water into the saucepan. Place the saucepan on the stove and wait for the water to boil. Pour salt into it, adjust the amount to taste. Carefully place the butter into the water. While stirring, melt the butter — it will help avoid burning and the formation of lumps.

Step 3

Step 3
While stirring constantly, pour the cereal into the boiling water in a thin stream. It is more convenient to stir polenta with a wooden spoon or spatula — they are stronger than others and will cope with a thick mass.

Step 4

Step 4
Reduce the heat and cook the porridge while constantly stirring — this is necessary so that it does not stick to the bottom. As the polenta thickens it will start to splatter, be careful. Cooking time depends on the degree of grinding, read on the cereal packaging. Mine was ready in 5 minutes. Determine readiness by taste — the cereal should become soft.

Step 5

Step 5
Transfer the porridge to a plate and serve immediately. You can sprinkle it with grated cheese or, if you want a sweet option, pour honey or jam on it. If the polenta is cooled, it will become dense. Cut it into pieces and fry in oil in a frying pan. This porridge is served with fried bacon, ham, and mushrooms. Bon appetit!

Additional rubrics

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