Mangia Bene Pasta
How to Cook Polenta
and Polenta Recipes
BASIC POLENTA
(Makes about 4 cups)
7 cups water
1 tablespoon salt
1-2/3 cups coarse-grained Italian yellow cornmeal
An 8 - 10 cup saucepan, preferably stainless steel or copper
Bring the water to a boil in a large saucepan over medium-high heat.
Add the salt.
Add the cornmeal in a very thin stream. You should be able to see the individual grains spilling into the pot.
As you are adding the cornmeal, stir it with a whisk, and make sure the water is always boiling.
When you have added all the cornmeal, begin to stir it with a wooden spoon.
Stir continuously, bringing the mixture up from the bottom of the pot and loosening it from the sides.
The cornmeal becomes polenta in 35-45 minutes, when it forms a mass that pulls cleanly away from the sides of the pot.
Moisten the inside of a bowl with cold water.
Turn the polenta out of the pot into the bowl.
After 5 to 10 minutes, turn the bowl over onto a wooden board or large platter.
If serving it soft and hot, serve it at once.
If you are going to allow the polenta to become completely cool and firm and later slice it, do not put the hot polenta into a bowl,
but spread it flat on a board or baking sheet to a thickness of about 3 inches.
If you are planning to slice polenta and grill, bake, or fry it, you must make it several hours in advance.
It will keep for several days in the refrigerator. Keep it whole and wrap it with foil or plastic wrap.
QUICK-COOKING POLENTA
Many Italians consider using instant polenta from a box to be pure heresy.
While it may not be your best choice for creamy polenta served with butter or cheese, it is an acceptable solution
for polenta that will be cooked a second time; either fried, grilled or baked and served with a sauce or other ingredients.
6 cups water
2 teaspoons salt
1 (13 ounce) package instant polenta
Bring the water to a vigorous boil, add the salt, and let the polenta fall into the pot in a steady stream, while whisking.
Cook, stirring continuously with a wooden spoon, for 5 minutes or until the mixture comes together but is still soft.
Pour onto an oiled baking sheet and spread it into a smooth flat rectangle. Allow to cool until firm, about 10 minutes.
POLENTA CROSTINI
Polenta can be used as bread when it comes to creating crostini, those little appetizers
that are the prefect base for your choice of toppings. This recipe makes about 25 pieces.
1 Recipe Basic Polenta or Quick-Cooking Polenta
Olive oil
Begin by making polenta and spreading it into a flat rectangle about 1/2 inch thick.
Allow it to cool until firm. Cut the polenta into 2-inch squares.
Brush them lightly with olive oil. Then choose one of the following methods.
To grill: Grill them until lightly crisp, about 4 minutes each side
To broil: Broil them 4 to 6 inches from the heat for 4-5 minutes each side
To deep-fry: Fry them in 1/2-inch vegetable oil over medium heat until golden brown on both sides
To bake: Bake them at 400 degrees F for about 8-10 minutes.
Polenta Crostini with Mushrooms
(Serves 4 to 6 as a main course)
1 ounce dried porcini mushrooms
3 tablespoons olive oil
1 large onion, minced
2 garlic cloves, minced
1 pound fresh mushrooms, (any variety) sliced
3 plum tomatoes, diced
1 tablespoon flat-leaf parsley, chopped
Salt and pepper
1 recipe Basic Polenta, cooked and spread into a flat rectangle, cooled
Olive oil
Soak the dried porcini mushrooms in warm water about 30 minutes to soften.
Remove the mushrooms from the liquid, chop them coarsely and set aside.
Heat 3 tablespoons olive oil in a large skillet and sauté the onion over low heat, 15-20
minutes, stirring occasionally.
Add the garlic and all of the mushrooms. Cook 20-25 minutes until tender.
Add the tomatoes, parsley, salt and pepper, and cook another 5 minutes.
Cut the polenta into 2 x 4-inch slices and brush each piece with olive oil.
Broil them until lightly browned and crisp on both sides.
Place polenta crostini on a plate and top with hot mushroom mixture.
VARIATION:
Cook the Basic Polenta and serve it immediately as a mound on each plate with the hot
mushroom mixture over the top. Sprinkle with grated Parmesan cheese.
Polenta Crostini alla Pizzaiola
(Serves 8-10 as an appetizer)
3-4 tablespoons olive oil
2 garlic cloves, minced
6 plum tomatoes, seeded and chopped
Salt and pepper
2 tablespoons fresh basil, chopped
1 recipe Basic Polenta, cooked, spread into a flat rectangle, cooled
Olive oil
8 ounces fresh mozzarella, cut into 1/4-inch thick slices
In a skillet over medium heat, sauté the garlic in olive oil, just until it begins to brown.
Add the tomatoes, salt and pepper.
Cook uncovered 8-10 minutes or until there is little juice remaining in the skillet.
Stir in the basil.
Preheat the broiler.
Cut the polenta into 2-inch squares and brush them lightly with olive oil.
Place the polenta squares on a baking sheet.
Cut the mozzarella cheese to the same size as the polenta and place a slice on each.
Place a tablespoon of the tomato mixture on each and drizzle with a little olive oil
Broil until the mozzarella is golden and melting, about 5 minutes.
Serve warm.
Double Cheese Polenta Gratin with Rosemary
(Serves 4)
1 recipe Basic Polenta
1-1/2 cups grated Fontina cheese, divided
2 tablespoons butter
1-1/2 cups Traditional Tomato Sauce
1 tablespoon finely chopped rosemary, divided
Salt and pepper
1/2 cup Gorgonzola cheese
Chopped parsley
Follow the recipe for making Basic Polenta.
During the last few minutes of cooking, stir in 1/2 of the Fontina cheese and 2 tablespoons butter.
Remove from heat and spread the polenta about 1/2-inch thick on a clean surface.
Allow to cool completely.
Cut into squares, rectangles, or rounds - the exact size doesn't matter.
In a saucepan, heat the tomato sauce with half of the rosemary.
Season with salt and pepper.
Preheat oven to 400-degrees F.
Spread half of the tomato sauce in a baking dish.
Place the pieces of polenta over the sauce, overlapping them to fit.
Top with the remaining Fontina cheese.
Spoon the remaining tomato sauce in bands over the polenta, leaving the edges exposed.
Crumble the Gorgonzola over the top and sprinkle with remaining rosemary.
Bake, uncovered, 30 minutes or until lightly browned and bubbly.
Garnish with parsley and serve.
Baked Polenta with Bolognese Sauce
(Serves 6)
Béchamel Sauce (recipe below)
1 recipe Basic Polenta, cooked and spread into a flat 1-/2-inch thick rectangle, cooled
2 cups Bolognese Sauce
2/3 cups grated Parmesan Cheese
Butter
Prepare the Béchamel Sauce and set aside.
Preheat the oven to 450-degrees F.
Slice the cold polenta into squares or rectangles; the exact size is not important
Grease a baking dish with butter.
Arrange polenta slices so that the bottom of the baking dish is completely covered.
Combine the Béchamel and Bolognese sauce.
Spread the sauce over the polenta and sprinkle with some of the Parmesan cheese.
Repeat the layers 2 more times.
Drop small pieces of butter randomly on the top.
Bake on uppermost rack of oven for 10-15 minutes, until a light brown crust forms on top.
Allow to cool 5-10 minutes before serving.
Polenta Pound Cake
(Makes 1 loaf cake)
This is a great year round cake that can be served with any seasonal fruit.
4 ounces unsalted butter
1 cup sugar
Finely grated zest of 1 lemon
3 eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
1/2 cup sour cream
1/2 cup yellow cornmeal
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup pine nuts
Confectioners' sugar for dusting
Preheat oven to 350-degrees F.
Grease a 5 x 8-inch loaf pan.
With a mixer, cream the butter, sugar, and lemon zest until light and fluffy, about 3 minutes.
Add the eggs, one at a time.
Add the vanilla, almond extract, and sour cream.
Add the cornmeal, flour baking powder, and salt. Mix well to combine.
Spoon the batter into the prepared loaf pan.
Scatter the nuts over the top and gently press them into the batter.
Bake 1 hour or until golden brown and a cake tester comes out clean.
Remove from oven and allow to cool 10 minutes then turn our onto a wire rack.
Dust the top with confectioners' sugar.