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!
5 from 1 vote
Prep Time2 minutesmins
Cook Time10 minutesmins
Course: Breakfast, Main Course, Side Dish
Cuisine: Italian
Servings: 8
Calories: 76
Ingredients
3cupswaterfor boiling
1½teaspoonssalt
1cupcornmealstone ground yellow
1cupcold 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.