Joyce Goldstein

Polenta

Preparation info
  • Serves

    3 to 4

    • Difficulty

      Easy

Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen
Cucina Ebraica

By Joyce Goldstein

Published 1998

  • About

Polenta is a basic accompaniment for many Italian Jewish dishes. It can be served warm, soft and comforting as porridge, unadorned or enriched with butter or cheese. Or it can be allowed to firm up and then cut into slices to be baked, fried, or grilled.

Ingredients

  • 1 cup polenta (not instant)
  • 1 teaspoon salt, plus salt to taste
  • 4

Method

Combine the polenta, 1 teaspoon salt, and water in a heavy-bottomed saucepan and place over medium heat. Bring to a gentle boil, whisking occasionally. Adjust the heat to maintain a gentle simmer and cook, stirring often, until very thick and no longer grainy on the tongue, about 30 minutes. If the p