Creamy Cheesy Polenta - Easy Gluten Free Recipe | WhitneyBond.com (2024)

FAQs

How do you keep polenta creamy? ›

Stir in butter or olive oil, using either a spoon, a silicone spatula, or a whisk. Polenta will become glossy from the added fat, and should feel rich, creamy, and smooth. If polenta forms lumps, beat vigorously with a stiff whisk to remove.

In Italy it is often made with various ingredients, including cornmeal, ground rice, buckwheat, and chestnut flour. Here in North America, it is generally made exclusively with coarsely ground cornmeal. Think of polenta as an Italian version of grits! But made with yellow corn instead of the white corn of grits.

**Cooking Time:** Polenta requires enough cooking time to fully hydrate and soften the cornmeal. If it is not cooked long enough, the cornmeal might remain gritty and lack creaminess. 3. **Liquid Ratio:** The ratio of liquid (water or stock) to cornmeal is crucial.

In Italian cooking, polenta is made with water. Some more Americanized recipes will prompt you to start with milk or stock, but (in my opinion) they are wrong. Hydrating your polenta with water will allow the flavor of the corn to shine, and it will allow each individual grain to absorb salt more readily.

Cooked veggies are the perfect way to add hearty texture, richness, and flavor to creamy polenta. Try pairing it with roasted broccoli, Brussels sprouts, tomatoes, butternut squash, or cauliflower, with grilled mixed vegetables or zucchini, or with sautéed mushrooms.

The best polenta is made from stone ground corn, which comes in a coarse, medium, or fine grind. Cornmeal labeled polenta is usually a coarse-grind, but you can make the dish with a medium or fine-grind.

It definitely does not need to be stirred continuously. Fairly frequently, yes, to avoid burning on the bottom, but not constantly. Cooking for more or less time has more impact on texture than flavor. Cooked briefly, you get more of a grain-like cream of wheat texture.

Pour the milk into a large, heavy pan along with 800ml of water and 1 teaspoon of sea salt and bring it to the boil. Pour in the polenta in a thin stream, whisking all the time so it thickens as you go. Keep whisking for 2 to 3 minutes over a high heat.

Polenta originated in Northern Italy where it was essential to many peasant and working class families—a simple yet satisfying dish. In those days, it often was made with more than just corn, but also beans and legumes.

Polenta is often used to substitute grains like pasta and rice, as it's lower in calories and is a source of complex carbohydrates. Because complex carbohydrates aren't broken down as quickly as simple carbohydrates, it's ideal for individuals watching their blood sugar levels.

Is polenta good for the bowels? ›

Polenta contains both protein and fiber to help a person feel full. Fiber is also recommended to keep the digestive system functioning properly, to feed healthy gut bacteria, and to prevent constipation.

Pour immediately into a warm dish. The polenta can be made ahead and reheated: add 1/4 to 1/2 cup water or stock, cover the dish, and reheat in the microwave or over low heat. Whisk well before serving.

In general, cooked polenta can be stored in an airtight container in the refrigerator for about 4 to 5 days. However, it's essential to use your judgment and check for any signs of spoilage, such as an off smell, changes in color, or the presence of mold.

Freezing takes the water out of the corn and will leave you with a crumbly, inedible product. Our polenta also does not require refrigeration and is perfectly fine on your pantry shelf until opened. Polenta must be refrigerated after opening.

Editor: Polenta tends to develop a crust and firm up as it sits, so I would actually recommend that you keep it in the slow cooker until you're ready to serve. Stir in some more liquid to loosen it back up and then transfer it to your serving dish at that point.