Marco's Polenta
- Total:
- 45 min
- Prep:
- 5 min
- Inactive:
- 10 min
- Cook:
- 30 min
- Yield:
- 8 servings
- Level:
- Intermediate
Nutrition Info
- Nutritional Analysis
- Per Serving
- Calories
- 217
- Total Fat
- 4 grams
- Saturated Fat
- 1 grams
- Sodium
- 705 milligrams
- Carbohydrates
- 38 grams
- Dietary Fiber
- 3 grams
- Protein
- 7 grams
- Sugar
- 3 grams
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.
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