Recipe courtesy of David Rocco
Episode: The Sagra
Print
Marco's Polenta
Total:
45 min
Active:
5 min
Yield:
8 servings
Level:
Intermediate

Nutrition Info

Total:
45 min
Active:
5 min
Yield:
8 servings
Level:
Intermediate

Nutrition Info

Ingredients

  • 8 cups lukewarm salted water
  • 1 pound coarse-grain polenta
  • Extra-virgin olive oil, optional
  • Grated Parmigiano-Reggiano cheese, optional

Directions

In a large pot set on medium heat, bring salted water to a boil. Slowly pour the polenta into the pot in a steady stream, stirring continuously - the more you stir, the better the texture. When the polenta thickens and bubbles a little, resembling a porridge-like consistency, lower the heat and continue to stir. Tradition says to stir in one direction, and since the constant stirring is a lot of work, I suggest doing this as well. It doesn't hurt to be traditional! Cooking time is approximately 30 minutes. When the polenta is done, pour it onto a flat surface and spread it out evenly with a spatula. Let the polenta sit until it cools and cut it into squares. Polenta can also be enjoyed in porridge form. Simply add some extra-virgin olive oil, Parmigiano cheese, and serve hot.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Polenta Crostini

Recipe courtesy of Michael Chiarello

Marco's Plantain Salsa

Recipe courtesy of Chuck Hughes

Marco's Shrimp Aguachile

Recipe courtesy of Cooking Channel

Polenta

Recipe courtesy of Laura Vitale

Marco's Fish Wrapped in Hoja Santa

Recipe courtesy of Chuck Hughes

Grilled Chickpea Polenta Cakes with Chive Oil and Lemon

Recipe courtesy of Bobby Flay

Messy Polenta: Polenta Pasticciata

Recipe courtesy of Mario Batali

On TV

So Much Pretty Food Here