How to make a good creamy and lump-free polenta, a simple and easy basic recipe whether it’s pre-cooked polenta or cornmeal for polenta that needs to cook for at least 30-40 minutes as usually indicated on the package. Sure, mine isn’t the traditional method with a copper pot, but today I want to make polenta easier to make and as good as they do in the north, without forgetting that it’s also a typical dish here in the south. I have a memory of myself as a child watching my mom cook polenta with vegetables, specifically with broccoli in a large pot, and my dad called it ‘frascatola’. Once ready, creamy and with a beautiful yellow-green color from the presence of broccoli, it was seasoned with pipu pisatu, roasted dry pepper, ground into powder, and sautéed in a little olive oil with garlic slices. Now let’s see how to prepare a good polenta, always perfect regardless of the type of cornmeal used, because yes, they are not all the same, some tend to clump easily, but with this method, you can be sure it will always be perfect.
- Difficulty: Easy
- Cost: Very Cheap
- Preparation time: 45 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Basic Polenta Recipe
- 12.3 oz polenta flour (pre-cooked or not)
- 1.5 L water (add 1 qt more for non-pre-cooked flour)
- to taste salt
- 1.4 tbsp butter
- to taste black pepper
- grated cheese to taste
Tools for Preparing Polenta
- 1 Pot
- 1 Ladle
Steps for Preparing Basic Creamy Lump-Free Polenta
In a pot, put the cornmeal for polenta, using either pre-cooked or classic that requires long cooking. I used a pot with a thick bottom to prevent sticking.
Add a bit of ground black pepper, if you like. Then gradually add the indicated water, stirring to get a lump-free mixture.
Also add a piece of butter and a couple of pinches of salt, then bring to the heat. Stir until the polenta is cooked. Quickly bring it to a boil over high heat, then reduce to the lowest and cook for the time indicated on the cornmeal package.
Generally, for pre-cooked polenta, it takes about 2 to 8 minutes, depending on the brand. During this time, the water will be completely absorbed; if necessary, we can increase the heat to dry it according to desired tastes.
For long-cooking, non-pre-cooked flour, it needs to cook for at least 30-40 minutes from boiling, using very low heat, and adding more water. We can also add the water gradually, keeping it warm, at least another quart, adding about 7 oz at a time, until the polenta is cooked for the indicated time.
Once we have spent the necessary time and reached the desired consistency, we can pour the polenta onto a cutting board and serve or prepare individual portions on a plate and enjoy, perhaps simply seasoned with a bit of grated cheese, as my husband likes it.
If you need to prepare half the dose, just halve the ingredients, or double them for 8 people.
If there’s a bit of polenta leftover, it’s great fried or baked au gratin.
