Quick & Easy Cheesy Polenta Recipe (Only 25 Minutes!) (2024)

FAQs

Do you have to cook polenta for 30 minutes? ›

Cook the polenta 30-40 minutes.

Cook 30 minutes for softer porridge-like polenta or 40 minutes for thicker polenta.

Instant polenta is more finely ground and therefore cooks in as little as five minutes (as opposed to regular polenta which requires at least 40 minutes cooking time). Instant polenta is often less textural and, depending on the brand, can have less flavour when cooked.

Sure, you can load it with milk (and then, often, finish it with butter and tons of cheese). It will taste good, but it'll also leave you feeling pretty gross afterward. More often than not, I opt for water instead, which, when the polenta is cooked right, still leads to incredibly creamy (but less heavy) results.

Mark Bittman of the New York Times suggests that soft polenta, the kind I'm after, should be made with a ratio of one part cornmeal to five parts liquid, which seems about right (for firmer polenta that can be chilled and fried, go for 1:3 instead).

Instead of laboring over the stovetop for nearly an hour, constantly stirring, you simply boil broth, gradually whisk in polenta, and wait. As the polenta sits, the hot broth gently, gradually cooks and swells the grains, and 45 minutes later, all that's left to do is whisk in the cheese and butter.

In a blender, pulse the dry polenta to make the granules less coarse. This gives the polenta a creamy texture and helps it cook faster.

Aside from this cultural distinction, there are two factors that differentiate grits from polenta: the type and texture of the corn. While grits can be made with yellow corn, white corn, or hominy, polenta is typically made with yellow corn. In terms of texture, ground corn can vary greatly in consistency.

Polenta and cornmeal are almost exactly the same product, except for one thing: the consistency of the grain. Polenta is much more coarsely ground, which makes the end product less mushy, and it has a little more bite to it than cornmeal.

In recipes, the term polenta is often used interchangeably with cornmeal, but the two aren't necessarily the same thing. Polenta is cornmeal made from ground flint corn. Typically, it's coarsely ground yellow corn, but sometimes it's finely ground yellow or white corn.

In Italy, polenta is often eaten family-style from a large platter or wooden board, allowing guests to serve themselves at the table. Polenta, slow simmered ground corn, is eaten in many ways, as a main or side dish. It can be served simply, with just butter and cheese, or topped with sauce.

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.

Polenta is high in protein and fiber, but compared to rice, pasta, or potatoes, it's much lower in calories and fat, yet still provides a source of complex carbs that are much-needed for energy. So, why not to try polenta out for your next meal?

In a large, deep saucepan, bring 5 cups of water to a boil. While whisking constantly, add polenta in a slow, steady stream. Reduce heat to medium, cook until thickened, stirring occasionally with a wooden spoon, about 15 minutes. Remove pan from heat and stir in cheese, heavy cream, and butter.

Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.

The difference between them comes down to the grain itself. Instant or quick-cooking polenta will be finely ground, resembling regular cornmeal, so that it can absorb the cooking liquid in just a matter of minutes. Traditional-style polenta grains will be medium- or coarse-ground for the best texture.

Polenta can be cooked to be creamy and thick, or allowed to set and then sliced. Serve it instead of pasta, rice or potatoes. Use in place of breadcrumbs to coat chicken or fish when frying. Uncooked polenta makes a delicious addition or gluten-free alternative to flour in cakes, biscuits and pastries.

Polenta can be eaten hot or cold and it can be grilled or cooked in the oven. It works so well when served with Fish, meat, cheese and/or vegetables. It's a fuss-free and versatile dish.

Cook for at least 45 minutes, stirring every 10 minutes or so. If polenta becomes quite thick, thin it with ½ cup water, stir well and continue cooking. Add up to 1 cup more water as necessary, to keep polenta soft enough to stir. Put a spoonful on a plate, let it cool, then taste.

There are two types of polenta: traditional and instant. Traditional polenta is made with coarsely ground cornmeal and takes up to an hour to cook with frequent stirring. Instant polenta, on the other hand, is made with pre-cooked, dried and finely ground cornmeal, and takes just minutes to prepare.