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Smooth and Creamy Polenta
Before cooking
Active path
DefaultDefault source method
Steps as written in the recipe card.
9 steps33 min
Ingredient prep checklist
- Water: 5 cups (1.2L) water, milk, or chicken stock or vegetable stock (see note)
- Cornmeal or polenta: 1 cup (5 ounces; 140g) medium or coarse cornmeal/polenta (see note)
If Using the Presoaking Method: Combine water with cornmeal in a large mixing bowl and let stand, covered, at room temperature overnight. When ready to cook, scrape soaked cornmeal and water into a large saucier or saucepan and set over high heat. Continue with step 3.
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References
This step uses
- 5 cups (1.2L) water, milk, or chicken stock or vegetable stock (see note)
- 1 cup (5 ounces; 140g) medium or coarse cornmeal/polenta (see note)
Equipment reference
- Saucier, required
Techniques
- Cook, Primary
Full ingredient reference
- 5 cups (1.2L) water, milk, or chicken stock or vegetable stock (see note)
milk, or chicken stock or vegetable stock (see note)
- 1 cup (5 ounces; 140g) medium or coarse cornmeal/polenta (see note)
- Kosher salt
- 2 tablespoons (1 ounce; 30g) unsalted butter or extra-virgin olive oil, plus more oil to sear or grill, if desired
plus more oil to sear or grill, if desired
- Accompaniments, as desired
as desired