Polenta is a dish rich in tradition, a symbol of Italian cuisine, especially in the northern regions. Although the traditional method requires a very long cooking time and continuous stirring, there is a much simpler way to prepare it, without sacrificing the authentic taste.
Discover how to make polenta without stirring using a clever trick I learned: the cloth! This technique not only reduces your physical effort, but ensures even cooking without the polenta sticking, maintaining all the goodness of polenta made with traditional bramata cornmeal. It is also perfect for those with motor difficulties.
Once you’ve tried this basic polenta, you can get creative! Here are a couple of ideas to get you started:
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 1 Hour
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 8.8 oz bramata cornmeal
- 4.2 cups Water
- to taste Salt
Tools
- 1 Pot stainless steel with thick bottom
- 1 Hand whisk
- 1 Cloth
Steps
The secret of this method is that the only time you need to stir is at the beginning, for a couple of minutes, to prevent lumps. Then, the pot and the cloth do the rest!
Use a pot with a thick bottom. Bring 1 liter of water to a boil on the largest flame.
While the water heats, take the cloth, wet it with cold water and wring it out well. Set it aside; it should be damp, not dripping.When the water boils, add the salt.
Lower the flame to the minimum or medium heat. Pour the cornmeal in a steady stream, a little at a time, stirring vigorously with the whisk.
Stir at this stage for a couple of minutes, until the mixture is smooth and lumps are gone. The mixture will thicken quickly.
As soon as the mixture has thickened and returned to a light boil, lay the damp cloth over the polenta.
Immediately place the lid on the pot, sealing in the heat and moisture. Make sure the ends of the cloth do not touch the flame.
Lower the flame to the absolute minimum. If necessary, move the pot to a smaller burner.
Let it cook for exactly 45 minutes. Do not open the lid and do not stir during the entire cooking time! The cloth will prevent the polenta from drying out and sticking.
After 45 minutes, the polenta is ready. Remove the lid and the cloth. Stir briefly to even out the mixture.
If the polenta is too thick for your taste, add a ladle of hot water, stir and serve immediately.Once ready, the polenta is ready to be used in numerous preparations, such as polenta snacks, polenta with broccoli, or polenta with cabbage and chickpeas.
Practical tips, variants, and cleaning
The flour absorbs water differently. If you want a firmer polenta, slightly increase the flour; for a softer one, add hot water at the end.
You can add herbs (like rosemary or sage) or a drizzle of olive oil to the water, before pouring the flour, for a richer taste.
If a slight film does stick despite everything, fill the pot with water and bring it almost to a boil. Turn off and let soak for about half an hour. The film will soften, and you can easily remove it with a scouring pad.
Leftover polenta can be stored in the refrigerator for 2-3 days. It’s fantastic grilled or fried the next day!
FAQ about polenta without stirring
Is it really possible to make polenta without stirring?
Yes, with the cloth method, you avoid stirring continuously for 45 minutes. The cloth keeps the moisture and heat evenly distributed, ensuring perfect cooking and no burning at the bottom (as long as the flame is very low).
Can I use any type of cornmeal?
This method is optimal for traditional long-cooking cornmeal (like bramata, which requires about 40 minutes). It does not work with pre-cooked (instant) cornmeal because it requires a different procedure and much shorter cooking times.
How do I adjust the consistency of the polenta?
Firmer: Slightly increase the amount of cornmeal.
Softer: Add a bit more hot water towards the end of cooking.Why is the cloth necessary?
The cloth is the secret. It serves to retain the steam and moisture in the pot, creating a sort of “mini-steam” that envelops the polenta. This prevents the polenta from drying out on the surface and ensures that the heat is evenly distributed, preventing it from sticking or burning.
Can I cook polenta without stirring on induction burners?
Yes, certainly! Induction is perfect for this method because it keeps the heat very constant. Just make sure to set the heat to the lowest level available to prevent the polenta from sticking or burning at the bottom.
Polenta without stirring is proof that tradition and practicality can go hand in hand. Try it and discover how easy it is to prepare without effort! If you liked this recipe, check out other quick and tasty ideas on the blog.
Share in the comments how your polenta turned out – I’m curious!
