Polenta, like so many interesting grains lately, has made a kitchen comeback. It’s affordable, versatile, and when cooked well, absolutely delicious.
But how do you cook polenta, and how can you make it more than just another pantry staple?
For anyone who’s tasted polenta in a restaurant, you’ll know what I mean when I say it’s fluffy, buttery, and comforting, whether served as creamy grits or pan-fried into golden chips. I’d describe it as somewhere between porridge and mashed potato. When seasoned and cooked with care, it shines. But done badly, it can resemble wallpaper paste — gluey, bland, and completely unappetising. Trust me, I’ve been there.
What is Polenta, Really?
Polenta is a traditional staple from northern Italy, made from ground corn, also known as cornmeal. You can find it in most Kiwi supermarkets these days, often sold as ‘polenta’. But don’t overlook regular cornmeal, which is essentially the same thing, just possibly finer or coarser, and sometimes a little cheaper.
How to Cook Polenta (Without It Turning to Gunge)
Cooking polenta is a bit like cooking rice or oats. It’s easy once you know the tricks. It’s usually prepared in water or stock, though some recipes go richer with milk or cream. (I recently came across a Creamy Mascarpone & Blue Cheese Polenta by Al Brown that used milk. It’s firmly on my to-cook list!)
The key to great polenta is using strong flavours and the right technique.
My Tips for Creamy, Flavourful Polenta
- Use the right ratio: A general rule is 1 cup of polenta to 4 cups of liquid (water, stock, or milk).
- Add the polenta gradually: Slowly pour it into simmering liquid in a steady stream. Sifting it through your fingers works well. Adding it all at once can lead to clumps.
- Whisk often: Stir constantly at first until it reaches a porridge-like thickness. This should take just a few minutes.
- Simmer gently: Once thickened, reduce the heat, cover, and stir every 5 to 10 minutes for about 30 to 40 minutes. This prevents sticking and helps achieve a silky result.
Flavour Is Everything
Polenta on its own is mild, almost bland, which makes it the perfect base for bold flavours. To bring it to life, stir in:
- Garlic
- Onion
- Butter
- Stock (either crumbled cubes or powder, or liquid stock). Use liquid stock to replace the water as shown in the recipe ingredients list.
- Grated cheese (Parmesan, blue cheese, cheddar — whatever you love)
These rich, savoury additions will transform your polenta into something truly special.
Leftovers? You’re in Luck
One of the best things about polenta is how versatile it is. Serve it hot and creamy with roasted vegetables or grilled meat. Or, let it cool and set — it will firm up and can then be sliced into chips or cubes, ready to be pan-fried, roasted, or grilled the next day.
If it thickens too much, simply reheat with a splash of water or milk and stir until creamy again.
Easy Polenta
Ingredients
- 2 Tbsp vegetable oil
- 2 tsp minced garlic
- 2 cups water
- 2 cubes of vegetable stock
- 1 cup dried polenta
- 100g grated Parmesan
- a knob of butter, 25g
Method
- Saute the minced garlic for a few minutes in the bottom of a medium-sized saucepan with oil, then carefully add water and bring to a simmer. Break and stir in stock cubes (or replace the stock cubes with one teaspoon of salt).
- Once at a simmer, gently add the polenta in a light stream or filtered through your fingers, stirring constantly to ensure it doesn’t clump. Stir well until it reaches a porridge-like consistency (it will only take a few minutes to thicken). Turn the head down to low and stir well every 5-10 minutes.
- Cook overall for 30-40 minutes depending on the consistency you like (it will thicken the longer you cook it).
- Before serving add a knob of butter and cheese and stir through. It will re-energise the polenta and make it creamy. Serve hot.
