Polenta

Whisk polenta into boiling, lightly salted water in a slow, steady stream. Keep whisking for the first few minutes, then stir regularly over a low heat until thick and tender; quick-cook polenta may be ready in about 5 minutes, while coarser polenta can take 30–45 minutes.

For soft, spoonable polenta, start with about 4 parts water to 1 part polenta by volume; use less water for a firmer set. Whisk the polenta into boiling water gradually, and add a splash more hot water if it thickens before the grains are tender.

Yes. Spread cooked polenta in a shallow, lightly oiled tin, cool it, then chill until firm; cut it into slices or chips. Brush with oil and grill or pan-fry until browned and crisp, turning once.

Cool cooked polenta promptly, cover it and refrigerate it; use it within 3 days. Reheat soft polenta in a saucepan with a little water or milk, stirring until steaming hot, or fry chilled slices until hot all the way through.

Soft polenta works well with slow-cooked tomato and mushroom sauces, ragù, roasted vegetables or braised meat. Firm polenta can be sliced and grilled or fried, then served as a base for cheese, beans or sautéed greens.

Polenta is a dish made by cooking maize meal with liquid; the word is also used for the meal sold for making it. Cornmeal can be finer or coarser, so check the packet’s cooking directions and texture rather than assuming every cornmeal cooks like polenta meal.

Maize itself contains no gluten, so plain polenta made from maize should be gluten-free. If you need to avoid gluten strictly, choose a product labelled gluten-free, as milling or packing can introduce traces from other grains.

A 100 g portion contains 68 kcal and 1.7 g of fibre. Polenta’s nutrition changes with what you cook it with: cheese, butter, milk or stock can add substantially to the finished dish.