How to Cook Polenta

TIMES, YIELD, and INFO:

Makes: 1050g of medium polenta (2.2lb) - 3/4 servings
Preparation time: 5 minutes
Cooking time: 50 minutes
Storage times: Keeps for 4 days in the fridge


INGREDIENTS (US):


Dense polenta:
3 cups water
1¼ cups non-dairy milk (this can be substituted with an equal quantity of water)
½ tsp salt (*read note below)
2 cups coarse or medium corn grits (cornmeal)


Medium polenta:
3 cups water
1¼ cups non-dairy milk (this can be substituted with an equal quantity of water)
½ tsp salt (*read note below)
1½ cups coarse or medium corn grits (cornmeal)


Soft polenta:
3 cups water
1¼ cups non-dairy milk (this can be substituted with an equal quantity of water)
½ tsp salt (*read note below)
1 cup coarse or medium corn grits (cornmeal)


To clean the pot after the cooking process:
2 tbsp baking soda
1¼ cups water


*The amount of salt needed to make polenta taste “salty” is simply unbelievable, so we recommend sprinkling it on top of the polenta before eating it, instead of adding it to the recipe.


When measuring ingredients, make sure that all the measurements are level. This means discarding the ingredients that rise above the rim of the measuring cup, tsp, tbsp, etc. The back of a straight knife works perfectly for this.


INGREDIENTS (International):


Dense polenta:
750g water
250g non-dairy milk (this can be substituted with an equal quantity of water)
3g salt, or more to taste (*read note below)
300g coarse or medium corn grits (cornmeal)


Medium polenta:
750g water
250g non-dairy milk (this can be substituted with an equal quantity of water)
3g salt, or more to taste (*read note below)
250g coarse or medium corn grits (cornmeal)


Soft polenta:
750g water
250g non-dairy milk (this can be substituted with an equal quantity of water)
3g salt, or more to taste (*read note below)
150g coarse or medium corn grits (cornmeal)


To clean the pot after the cooking process:
30g baking soda
300g water


*The amount of salt needed to make polenta taste “salty” is simply unbelievable, so we recommend sprinkling it on top of the polenta before eating it, instead of adding it to the recipe.


When measuring ingredients, make sure that all the measurements are level. This means discarding the ingredients that rise above the rim of the measuring cup, tsp, tbsp, etc. The back of a straight knife works perfectly for this.