Grilled Polenta Recipe (2024)

FAQs

What is the secret to making polenta? ›

The trick is to presoak the polenta in its liquid for several hours before cooking it. This step helps fully hydrate the cornmeal before you even start cooking it, which in turn drastically cuts down on the cooking time.

The typical ratio for cooking polenta is 1 cup cornmeal to 4 cups of liquid. One cup of cornmeal will produce about 3 cups of polenta. By itself, one cup of polenta contains about 145 calories, 1 gram of fat, 3 grams of protein, 3 grams of fiber and no cholesterol.

You can serve this basic side dish on its own or alongside protein such as Pressure-Cooker Short Ribs, pan-seared chicken, or seafood. Here, we're sharing our favorite ways to serve polenta for dinner as well as a few creative variations on this satisfying staple.

The Mix-Ins. In my opinion, the only things that should be added besides seasoning and milk are butter and Parmesan or Pecorino Romano cheese. Personally, I think Pecorino Romano is the better choice here. It has more of a sharp funk than Parmesan, plus a much creamier texture that melts more readily into warm polenta.

The top of the polenta might seem a bit hardened when you uncover it, but never fear. Adding the fat (in this case, Parmigiano-Reggiano cheese and unsalted butter) and a little vigorous whisking will produce the creamy results you expect.

**Liquid Ratio:** The ratio of liquid (water or stock) to cornmeal is crucial. Using too little liquid can result in a thicker, drier polenta. Adding more liquid and stirring regularly can help achieve a creamier consistency.

Water: Polenta should be made with water. Some Americanized recipes will start with milk and/or stock, but you want to hydrate your polenta. Water allows the flavor of the corn to shine. If you use stock, the flavor is just that, stock, and not the flavor of the corn.

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.

As a soft, just-cooked porridge, polenta owns a sweet corn flavor and robust texture. It takes on the flavors of its added ingredients, which can be as simple as its traditional partners, butter and cheese. Often porridge-style polenta is served topped with sautéed seasonal vegetables, meats and seafood. Get creative!

Yes, both grits and polenta are made from ground corn, but the main difference here is what type of corn. Polenta, as you can probably guess from the color, is made from yellow corn, while grits are normally made from white corn (or hominy).

How to jazz up polenta? ›

To spice things up for the adults at home, it can be fun to finish the polenta with a sprinkle of blue cheese, spiced pine nuts, or pepitas (for texture), and a drizzle of pesto, gremolata or other green herb sauces.

Polenta is often served as the starchy base for a meal, similar to how rice is served as the bed for saucy dishes and stir-fries. Polenta pairs extremely well with stews, braised meats, saucy bean dishes, and roasted vegetables. It's the perfect cozy companion to all of your warm winter meals.

As with most ingredients, the better the cornmeal, the better the polenta. The trick is cooking it for a sufficient amount of time (most people don't). You must allow the cornmeal to swell and become fully cooked. That way, you emphasize the sweet corn flavor; uncooked cornmeal has an unpleasant bitter taste.

After placing the polenta into the pan, don't touch it until a crust has formed. When the crust forms it will release from the pan. If you play with it, you won't get a crust to form and it'll come apart.

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.