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Servings: 8      Makes:  4 cups       Cook Time:  10 minutes

“This is a super fast, old-world Italian cornmeal dish that has made a comeback in recent years and with good reason: it is healthy and delicious.

There are so many ways to make and serve polenta!

Some eat it cold, some hot. Some like it with a drizzle of maple syrup or eat it like a cream of wheat cereal or grits, sweetened, or with butter or salt and pepper or cheese. Some serve tomato sauce over it. Some like it thick enough to slice it and others prefer it soft and creamy. My preference is the latter, so this technique of using both hands to slowly pour the cold water and cornmeal at the same time really does guarantee a perfectly soft texture without clumps.  Cornmeal tends to clump more than cream of wheat, so doing it this way is foolproof.

Depending on my mood, I eat it as a cereal, sweetened, or as a side dish with tomato sauce and mushrooms or crumpled sausage.

Any leftover polenta gets hard and  can be sliced and used any way you wish, sweetened or with a tomato sauce.

A great low-calorie food, since one serving is only 50 calories or 1 Weight Watcher Point.     Enjoy!”


3 cups water
1- 1/2 teaspoons salt
1 cup stone ground yellow cornmeal
1 cup cold water



1. In a medium saucepan, over high heat, bring the 3 cups of water and salt to a boil.
2. With the cornmeal in one hand, and the cold water in the other hand, SLOWLY
pour them into the boiling water at the same time, then quickly stir with a whisk.
3. Continue to stir and cook until the polenta starts to boil.
4. Reduce heat to low, cover, and simmer for five minutes, stirring occasionally, until the cornmeal is soft.
5. Pour into a one and a half quart dish.
7. Serve hot.

Nutritional Information


Amount Per Serving: 1/2 cup
Calories: 50
Calories from Fat: 0

* % Daily Value *
* Total Fat 0g 0%
* Saturated Fat 0g 0%
* Cholesterol 0mg 0%
* Sodium 443mg 18%
* Total Carbohydrates 12g 4%
* Dietary Fiber 1g 2%
* Protein 1g 2%
* Sugars 0g
* Vitamin A 0%
* Vitamin C 0%
* Calcium 0%
* Iron 1%

* * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


  1. Anonymous September 10, 2014 at 8:54 am

    I tried this recipe two days ago and had it with sauce and Italian sausage. This is how I remember my mom serving it. What I liked about your recipe Angie was that it didn’t come out hard and gritty. It was soft with no “lumps”. The next day I heated up the left over in the micro, without the sauce, added a pat of butter and served it for breakfast. Delicious! My husband, who is not a big fan of polenta loved it this way. The one thing I will change the next time is the salt amount, but hey everyone has their own preference on salt. Angie, thanks for this recipe. It is a keeper for me! We loved it!

    1. ang1m September 14, 2014 at 10:09 pm

      Awesome! Not everyone has a taste for polenta but I also am a fan of it like you are, but minus those lumps, which is not easy to accomplish! Glad the trick worked for you also! Loved your comment, thanks so much for writing!


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