Soft Polenta

February 20, 2010
0 Ratings
  • Serves 6
Author Notes

When I was little, polenta was one of my favorite meals. Mom would spread any leftover polenta in a pan, chill it, and the next day we’d have pan-fried polenta – another great treat. —mrslarkin

What You'll Need
  • 2 cups cornmeal
  • 2 teaspoons sea salt or kosher salt
  • 7 cups cold water, divided
  • 2 tablespoons unsalted butter
  • 2 or more cups Bolognese sauce, ragu, or other sauce of your choice
  • Parmigiano Reggiano
  1. Bring 5 cups water and salt to a boil.
  2. Stir corn meal into 2 cups cold water until smooth. Slowly add to boiling water and whisk. Reduce heat to simmer. Continue to whisk for 5 to 8 minutes. Whisk in butter until melted. Taste for salt.
  3. Spoon the polenta into warmed shallow pasta bowls. Top with ragu, Bolognese, or sauce of your choice. Or drizzle with olive oil. Sprinkle with grated Parmigiano Reggiano.

See what other Food52ers are saying.

  • mrslarkin
  • monkeymom

3 Reviews

mrslarkin February 22, 2010
Thanks monkeymom! I think I'll fry up some leftovers for lunch today.
monkeymom February 22, 2010
I've been looking for a simple polenta recipe...this looks great, thanks for posting it!
mrslarkin February 22, 2010
Again with the wrong reply box...will I ever learn? See above for my reply to yours. :)