Winter

Soft Polenta

by:
February 20, 2010
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

  • Serves 6
Ingredients
  • 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
In This Recipe
Directions
  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.

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