Polenta can be made with any grind of cornmeal. We call for polenta cornmeal because it makes a particularly smooth and creamy polenta that also cooks quickly.

　　

Ingredients

serves 4 to 6

　　4 cups water

　　1 teaspoon salt

　　1 cup polenta cornmeal

　　1 or 2 tablespoons olive oil or butter

　　

Step 1

Bring the water and salt to a rapid boil in a heavy-bottomed pot. Slowly pour in the cornmeal, whisking constantly to prevent lumps. Lower the heat and simmer, stirring often, until the polenta thickens and tastes done, about 5 minutes. Whisk in the oil or butter.

　　

Variations

Step 2

The mild corn flavor of polenta makes it a good vehicle for other flavors. Add any of these to the boiling water: 4 or 5 chopped sun-dried tomatoes, a teaspoon of ground fennel seeds or dried thyme or rosemary, 1/4 teaspoon of red pepper flakes, 2 teaspoons of ground cumin, or a tablespoon of chopped garlic. At the end, whisk in grated cheese and/or chopped fresh herbs.

　　

Polenta Cutlets

Step 3

Polenta thickens as it cools, making it great for baked breaded “cutlets” that are crisp on the outside and creamy on the inside, good topped with tomato sauce. To make cutlets, pour hot polenta into an oiled baking dish to a depth of about an inch. Refrigerate until cold. Cut into squares, rectangles, or triangles. Dip each piece into beaten eggs, milk, or water and then coat with plain or seasoned fine bread crumbs. Bake at 400° for 10 or 15 minutes on each side.

　　

Serving & menu ideas

Step 4

Polenta is perfect for many dishes—chunky stews, beans, sautéed greens, and roasted vegetables. We like it with White Bean & Mushroom Ragout (page 73), Roasted Ratatouille (page 50), Mushroom Sherry Sauce (page 248), and Simple Tomato Sauce (page 251).

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.