Quick & Easy Cheesy Polenta Recipe (Only 25 Minutes!) (2024)

FAQs

Do you have to cook polenta for 30 minutes? ›

But if you let it cook for a little longer, you'll find that the polenta tastes sweeter and more deeply corn-like, and any last lingering grittiness from the ground corn smooths away. I love it at 30 minutes, but go a little longer if you have time or want a thicker polenta.

The difference between them comes down to the grain itself. Instant or quick-cooking polenta will be finely ground, resembling regular cornmeal, so that it can absorb the cooking liquid in just a matter of minutes. Traditional-style polenta grains will be medium- or coarse-ground for the best texture.

The Liquid

In Italian cooking, polenta is made with water. Some more Americanized recipes will prompt you to start with milk or stock, but (in my opinion) they are wrong. Hydrating your polenta with water will allow the flavor of the corn to shine, and it will allow each individual grain to absorb salt more readily.

Water: You'll need about four cups of water for every cup of polenta. Salt: Don't forget to salt the water before adding the polenta!

There are two types of polenta: traditional and instant. Traditional polenta is made with coarsely ground cornmeal and takes up to an hour to cook with frequent stirring. Instant polenta, on the other hand, is made with pre-cooked, dried and finely ground cornmeal, and takes just minutes to prepare.

minus the cooking, and use only fresh ingredients. This Polenta recipe uses fresh yellow corn kernels (rather than ground up dried corn kernels) and yellow squash as the main ingredients. It tastes every bit as good as the cooked version and literally takes a few minutes to make.

Polenta is basically cornmeal mush, and it can be made with any kind of cornmeal, ground coarse, medium or fine. (You don't need bags marked “polenta.”) As with most ingredients, though, the better the cornmeal you start with, the better your result in the kitchen.

There's a saying in Italy that attests to the national significance of polenta: La polenta è utile per quattro cose: serve da minestra, serve da pane, sazia, e scalda le mani, " Polenta is good for four things: to make soup, to make bread, to fill you up, and to warm your hands.” In the south and middle of the country, ...

Polenta contains both protein and fiber to help a person feel full. Fiber is also recommended to keep the digestive system functioning properly, to feed healthy gut bacteria, and to prevent constipation.

Polenta is NOT eaten in ALL of Italy. In fact, when I was a child, some parts, such as Napoli, did not even know what it was. Actually it is a traditional food of “the North”, which is considered “from Rome UP”. Polenta can be eaten hot, usually with a tomato sauce, or cold.

Is polenta more healthy than pasta? ›

Polenta is high in protein and fiber, but compared to rice, pasta, or potatoes, it's much lower in calories and fat, yet still provides a source of complex carbs that are much-needed for energy. Low in calories and high in nutrients - polenta is a great addition to any healthy diet.

Now, as I said above, you don't actually have to stir the polenta constantly for a full hour as it cooks, but it does require frequent attention.

The top of the polenta might seem a bit hardened when you uncover it, but never fear. Adding the fat (in this case, Parmigiano-Reggiano cheese and unsalted butter) and a little vigorous whisking will produce the creamy results you expect.

Cooked veggies are the perfect way to add hearty texture, richness, and flavor to creamy polenta. Try pairing it with roasted broccoli, Brussels sprouts, tomatoes, butternut squash, or cauliflower, with grilled mixed vegetables or zucchini, or with sautéed mushrooms.

Polenta's pitfalls are threefold if you don't cook it properly. First, you can end up with what The Joy of Cooking calls a "raw" taste, and it's true: biting into a spoonful of undercooked polenta can make you feel like a chicken scratching for feed. Not a pleasant experience.

Choosing between the two depends on your preferences and the time you have. Instant polenta is more convenient when you want a speedy side dish, while quick-cooking polenta would possibly provide a barely better texture and taste due to the longer cooking time. If you're in a hurry, go for instant polenta.

Pre-Cooked

Sold in tubes, this option can usually be found in the refrigerated section of the supermarket; you may also find shelf-stable tube-style polenta in the dry pasta aisle. Advantage: It's ready to eat and easy to slice.

The trick is cooking it for a sufficient amount of time (most people don't). You must allow the cornmeal to swell and become fully cooked. That way, you emphasize the sweet corn flavor; uncooked cornmeal has an unpleasant bitter taste.