| Level: | Easy |
| Total: | 30 min |
| Prep: | 5 min |
| Cook: | 25 min |
| Yield: | 6 servings |
Ingredients
- 6 cups water
- 2 teaspoons salt
- 1 3/4 cups yellow cornmeal
- 3 tablespoons unsalted butter
Instructions
- Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 220 |
| Total Fat | 7 g |
| Saturated Fat | 4 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 3 g |
| Cholesterol | 15 mg |
| Sodium | 674 mg |
Reviews
Great recipe. I added a bit of grated part with the butter at the end for flavor with the meat I was serving.
Delicious but 2 teaspoons of salt was WAY too much IMO
Excellent guide for basic polenta.
I added some garlic, also, used Fat free milk and parmigiano reggiano! -just to give a lil something extra-Perfection!! Happy I didn’t follow the bags instructions.
I added some garlic, also, used Fat free milk and parmigiano reggiano! -just to give a lil something extra-Perfection!! Happy I didn’t follow the bags instructions.
It changed??? I made this recipe a month ago and it had Parmesan cheese and milk listed as ingredients. I loved the original recipe
I’ve got to disagree with the review of April 8, 2020 below. The issue with this recipe is NOT more/less water/cornmeal, but rather a serious lack of cook time. Proper polenta requires 40-45 minutes of constant, thorough stirring to come together and cook properly. I honestly don’t know why giada would say to stop at 15 minutes.
A lot of people have commented about this tasting like grits or salty. If this is you, PLEASE READ. This recipe is majorly lacking in detail, which is really annoying. If you’ve made polenta before then good, you’re a pro. But for everyone else, polenta is extremely fickle, it’s different person to person. If your polenta turns out gritty add more water and keep cooking. This will allow those grits of cornmeal to soften and cook into the polenta. This will also lower the salt factor as the polenta cooks and more water is added. Likewise if it’s too watery add more corn meal. I gave the recipe three stars for lack of detail
Growing up in a large family, my Mom would make this. We called it Corn Meal Mush. It was yummy. Polenta or Mush . It’s all good
I have made polenta for years under the name of corn meal mush. I always made it with water but I like adding milk and cream as well. We have fried it baked it and served it soft. Grits are different as I have made them also. They are made with the little kernel in the hominy thus hominy grits. You make them the same way but different grain part. The Italian’s use different grains I am told.
Great starter recipe! I used low salt chicken broth instead of water and added freshly grated parmesan at the end. So great with Giada’s Chicken Cacciatore!
These are grits, not polenta (as I know it). But tasty.