How to Cook Instant Polenta

In Italy, polenta often is served in place of potatoes or pasta.

Polenta, a staple of northern Italian cuisine, comes in many forms and can be prepared in several ways. It is made from yellow or white cornmeal, which is cooked with hot liquid until creamy. It can then be served as is, with the texture of mashed potatoes, or it can be solidified and cut into pieces, then fried for a firmer consistency. While traditional polenta can take 30 minutes or more to cook, instant polenta is precooked so that it takes only a few minutes to prepare.

Things You'll Need

• 2 quarts water or stock, or a combination of both
• Salt to taste
• 2 tbsp. olive oil
• Large saucepan
• 16 oz. instant or quick-cooking polenta
• Wooden spoon
• Butter (optional)
• Baking sheet (optional)
• Knife (optional)
• Frying pan (optional)

Instructions

Creamy Polenta

1. In saucepan, bring water or stock, salt and olive oil to a boil.

2. Once water is at a rolling boil, remove pot from heat.

3. Add instant polenta, stirring vigorously with a wooden spoon.

4. Once polenta and liquid are fully mixed, return saucepan to medium-high heat.

5. Cook for five to six minutes, stirring constantly.

6. Remove saucepan from heat and let sit for one minute.

7. Add butter to taste (optional) and serve as is, or proceed to next section.

Solid Polenta

1. Pour creamy polenta into a greased baking sheet and spread until flat and even.

2. Chill until firm, about 10 minutes.

3. Using a knife, cut polenta into desired shapes.

4. Heat butter in frying pan over medium until melted.

5. Fry polenta shapes until browned on both sides and heated through, about four minutes per side, depending on size.

Tips & Warnings

• If you have trouble cutting the polenta into shapes, chill it longer.

• If not stirred constantly during cooking, polenta can become lumpy.

References

• BBC; Good Food; How to Cook; Glossary; Polenta
• Food & Wine; Articles; Minimalist Recipes from Katy Sparks;
• Riso Beretta: Gran Polenta Express