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49 Comments
Susan
May 30, 2015
Some years ago there was a small restaurant in the Bay Area that served the best polenta concoction I've ever had: very creamy polenta with a dollop of pesto in the middle of the bowl and with thinish slices of cheese (gruyere?) and tomatoes around the edges. I've made it a number of times but never gotten it quite right; this method just might do the trick! Doing it this weekend.
nutcakes
March 11, 2013
Ha, I googled to find my favorite easy oven baked way and found my own comment on food52.com help line. This is from chef Gary Danko as published in the San Francisco Chronicle Cookbook back some time.
Preheat oven to 350F. Heat 4 Tbsp olive oil in a heavy pot. Add 1/2 cup minced onion. When translucent, add 1 cup of polenta and stir to coat with the oil. Gradually add 6 cups of boiling water, measured after it boils, while whisking. Add 2 tsp salt. Bake for 35 to 45 minutes. Whisk after removing from oven. It will mound slightly. Serves 4 to 6.
Of course it will continue to firm as it cools but he says you can keep it warm and loose in a water bath to hold for up to several hours.
Preheat oven to 350F. Heat 4 Tbsp olive oil in a heavy pot. Add 1/2 cup minced onion. When translucent, add 1 cup of polenta and stir to coat with the oil. Gradually add 6 cups of boiling water, measured after it boils, while whisking. Add 2 tsp salt. Bake for 35 to 45 minutes. Whisk after removing from oven. It will mound slightly. Serves 4 to 6.
Of course it will continue to firm as it cools but he says you can keep it warm and loose in a water bath to hold for up to several hours.
Lauren B.
March 9, 2013
Polenta has been a staple in my kitchen for -ever! I use Joyce Goldstein's method of adding polenta/salt to cold water and heating while stirring and have never had a lump. I also cook in glass which holds temperature very steady, turn it way down until it's thick, turn it off and plop a lid on until we're ready for it. Easy-peasy!
Helana B.
March 8, 2013
Kristen, this is awesome. It is so true that the longer it sits the better it tastes. The same applies when making my grandmother's vegetable soup recipe. Letting sit and cook just makes the taste worth the wait!
Barbara R.
March 7, 2013
Chubs are still great for grilling. Brush each side with olive oil (infused with lemon, rosemary and garlic is even better) and get some nice gill marks on them.
koechin
March 7, 2013
Sounds very good but i think Russ Parsons' version which was featured in the LA Times on 2/18/2010 is even simpler and I've been baking my polenta ever since.I highly recommend the article. don't know how to link things properly but anyone interested can just google Russ Parsons polenta.
marya
March 7, 2013
We use polenta in the Carribean and just call it plain old cornmeal. One way we do it use it for is porridge for breakfast.Now if it is cooked the proper Carribean way, you would use cows milk, condensed milk, evaporated milk, brown sugar, fresh nutmeg, cinnamon sticks and vinalla. You would bring it to the boil and gradually add the other ingredients and put the lid on and then make it to your own thickness. However being that it is from the Carribean, each household has its own version. So with allergies and sensitivities etc, you could make it with almond and rice milk etc, sweeten it with stevia etc and then flavour it with the above spices depending on taste.
ChefManuela
March 7, 2013
This is a great recipe, we do Polenta to replace bread on crostini and we will teach your method at www.cooking-class-authentic-tuscany.com
The strange thing is that the book calls for southern recipes where polenta in known to be north POLENTONI is how a souther will tease a northern...
The strange thing is that the book calls for southern recipes where polenta in known to be north POLENTONI is how a souther will tease a northern...
QueenieFrancie
March 6, 2013
polenta... yum... but what I find more interesting is that pot! where can I get a double boiler like that?!
Kit'sKitchen
May 23, 2013
I believe it is made in France, but can't remember the name. Google it! ;)
gustadora
March 6, 2013
Brilliant! I'm never buying "chubs" again. I cook my rice in a double boiler and never worry about burning it, too.
AntoniaJames
March 6, 2013
Glad you mentioned Ms. Rodgers' suggestion to put a cover on it and let it sit for a good long while. That single step makes a world of difference. (It gives the cornmeal a chance fully to hydrate, plumping it up to give the polenta the most luscious texture.) That, along with using ricotta whey instead of water, took the polenta in my kitchen to a whole new (wonderful) place. ;o)
fen1027
March 6, 2013
I took a cooking class in Italy, and she taught me to stir the polenta in the water on the stove (to remove all lumps) and then heat to a simmer, and then reducing and adding more water, broth or milk over time if the mixture became to thick. I have never had problems with lumps.
RSF
March 6, 2013
I found a recipe a while back for making polenta in the crock pot-it's no fuss as well. I am also wondering how it would work to cook it like the steel cut oatmeal recipe I found on this site. Water bath in the crock pot - may give that a go just to see what happens. I hate stirring for long periods of time.
edna
March 6, 2013
Fine cooking once published a recipe for polenta made in the oven, and it is the one I have always used since there is no stiring involved, and little chance to burn.
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