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Classic Polenta

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  Salt 3 Teaspoon
  Boiling water 2 Quart
  Yellow cornmeal 4 Cup (64 tbs)

In a 4-quart heavy-clad kettle, bring salted water to a rapid boil.
Slowly add cornmeal, stirring constantly with a long wooden spoon.
Do not let the meal lump.
Reduce heat.
Stir polenta slowly but constantly as though you were folding egg whites into a waffle batter.
Cook about 45 minutes, until a thin crust begins to line the pan and polenta is well set.
Shake the kettle to loosen the cornmeal cake at the sides before turning it out onto a large round platter.
Cut the pieces with a knife as you would slice bread.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2328 Calories from Fat 212

% Daily Value*

Total Fat 21 g32.6%

Saturated Fat 0 g

Trans Fat 0 g

Cholesterol 0 mg

Sodium 6120 mg255%

Total Carbohydrates 487 g162.3%

Dietary Fiber 42.3 g169.3%

Sugars 0 g

Protein 42 g84.7%

Vitamin A Vitamin C

Calcium 6% Iron 117.9%

*Based on a 2000 Calorie diet

Classic Polenta Recipe