How to Make Perfect Polenta | Serious Eats


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There are a lot of rules people say you need to follow to make polenta, like using a wooden spoon, stirring in only one direction, adding the polenta to boiling …

33 replies
  1. Daniel M. Edwards
    Daniel M. Edwards says:

    The 6 cups of water to 1 cup of polenta (course ground cornmeal), is a better ratio; unlike most 4 to 1 ratios. Thanks for posting. I soaked the dry cornmeal before cooking for an hour, however overnight is better.

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  2. r Luc
    r Luc says:

    My Italian Parents used a wooden stick fir hours while mom sifted fistful at a time my dad stirred
    So darn good w sausage n our homemade Italian sauce that no one to this day can beat

    Reply
  3. A P
    A P says:

    I don't know you, but in my country is so common that polenta comes makes itself in one minute, the ratio is 1:3 and the usual ways of making it is in water, milk or bouillon, or mixing those, then you can top it with tomato sauce and cheese and sausage or meat (bolognesa is so common), etc. But nice to see someone making it with no precooked corn… i never eat that way even I ate polenta hundred times

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  4. 88 88
    88 88 says:

    great video, in Monferrato in Italy we serve it with a fondue of toma, fontina, robiola(a super tangy goat cheese with a very distinctive hay taste) and white truffles when season so good! Or with lengthy braised stews: brisket/chuck and red wine, beef cheeks and white whine", sausage and tomato, dear and mountain spices, boar! or dried mushrooms ragout ……

    Reply
  5. Anthony Kingsale
    Anthony Kingsale says:

    Im a Arubean,we make funchi,with cornmeal,but that we call porridge add milk and cinnamone,and you good to go,ppl come down to Aruba,Curacao,or Bonaire,let us full you poor stomach awith food,

    Reply
  6. HiThere
    HiThere says:

    I've never had polenta this easy before and have always been curious about it, this video made it look delicious and now I want a bowl of it with some parmesan sprinkled on top.

    Reply

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