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Anne Murphy

Homemade Polenta

4.67 from 3 votes
Polenta is easy to make at home. You can either eat it all at once, or cool, slice, and keep it to reheat later when you need a quick, easy meal.
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Cook Time 35 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Grain
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 1 c coarse ground cornmeal may be labeled polenta or grits, may not be
  • 1 qt. water
  • 1 t salt

Method
 

  1. Mix the cornmeal well with 2 cups of water, then add the rest of the water and salt.
  2. Bring to a boil, stirring constantly, until the cornmeal blooms and starts to thicken.
  3. Lower the heat, and simmer for half an hour, stirring every five minutes.
  4. At this point, you can eat it at once, if you wish.
  5. If you prefer to keep some or all for later use, pour it immediately into a loaf pan or bowl to cool. As it cools, it will set. Once it cools, refrigerate.

Notes

The firm polenta can be turned out of its pan, sliced, and reheated at once, or frozen for longer storage.