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Basic Polenta Grits

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  Water 6 Cup (96 tbs)
  Ground cornmeal 2 Cup (32 tbs)
  Salt 2 Teaspoon
  Butter 4 Tablespoon
  Grated italian parmesan cheese 1 Cup (16 tbs) (Such As Parmigiano Reggiano)

1. Bring water to a rapid boil in a heavy saucepot. Whisk in cornmeal in a steady stream. Lower heat to very low.
2. Cook, stirring with a wooden spoon, for 20 minutes, until polenta has reached its full thickness (it should be as thick as oatmeal, and a wooden spoon should stand upright for a few seconds when placed in the center of the pot) and is smooth. Beware: Polenta is like molten lava at this point and can splash.
3. Season with salt and pepper. Stir in the butter and cheese. Polenta will become thicker as it cools. Portion onto plates or serving platter and top with garnish of your choice.

Recipe Summary

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2506 Calories from Fat 1068

% Daily Value*

Total Fat 122 g187.3%

Saturated Fat 73.1 g365.3%

Trans Fat 0 g

Cholesterol 340.2 mg113.4%

Sodium 7558.5 mg314.9%

Total Carbohydrates 248 g82.5%

Dietary Fiber 14.6 g58.5%

Sugars 5.1 g

Protein 118 g236.8%

Vitamin A 51.2% Vitamin C

Calcium 269% Iron 69.2%

*Based on a 2000 Calorie diet

Basic Polenta Grits Recipe