Polenta ~ Boiled Soft
Polenta, yellow cornmeal, can be made so many ways! This is boiled soft and creamy with a guaranteed technique by Chef Alton Brown to come out perfectly every time!
Servings:
Calories: 76
Ingredients
- 3 cups water for boiling
- 1½ teaspoons salt
- 1 cup cornmeal stone ground yellow
- 1 cup cold water
Instructions
- In a medium saucepan, over high heat, bring the 3 cups of water and salt to a boil.
- 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 it with a whisk.
- Continue to stir and cook until the polenta starts to boil.
- Then REDUCE THE HEAT TO LOW, cover, and let it simmer for 5 minutes, stirring occasionally, until the cornmeal is soft.
- Pour the polenta into a 1½ quart dish.
- Serve hot as a cereal or side dish. Or serve hot topped with tomato sauce, or mushrooms, or sausage or anything you wish.
EXTRA TIP:
YIELDS: 4 CUPS
LEFTOVERS? Just reheat it in the microwave for a few minutes.
Calories: 76kcal | Carbohydrates: 14g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 441mg | Potassium: 64mg | Fiber: 2g | Sugar: 1g | Calcium: 4mg | Iron: 1mg