Quick & Easy Cheesy Polenta Recipe (Only 25 Minutes!) (2024)

FAQs

Do you have to cook polenta for 30 minutes? ›

Pour in polenta steadily, stirring constantly. Continue to stir until polenta is thickened. It should come away from sides of the pan, and be able to support a spoon. This can take anywhere from 20 to 50 minutes.

The difference between them comes down to the grain itself. Instant or quick-cooking polenta will be finely ground, resembling regular cornmeal, so that it can absorb the cooking liquid in just a matter of minutes. Traditional-style polenta grains will be medium- or coarse-ground for the best texture.

Water: You'll need about four cups of water for every cup of polenta. Salt: Don't forget to salt the water before adding the polenta!

Pour the cornmeal into the water gradually – NOT all at once – and whisk constantly as you do it. The constant whisking will evenly disperse the cornmeal grounds in the water, so they won't have a chance to clump together. It'll thicken as it sits.

Instant polenta usually takes around five minutes to cook, as it just needs to be stirred into boiling water. On the other hand, quick-cooking polenta is nonetheless coarser and requires longer cooking, typically around 15–20 minutes.

minus the cooking, and use only fresh ingredients. This Polenta recipe uses fresh yellow corn kernels (rather than ground up dried corn kernels) and yellow squash as the main ingredients. It tastes every bit as good as the cooked version and literally takes a few minutes to make.

Polenta is basically cornmeal mush, and it can be made with any kind of cornmeal, ground coarse, medium or fine. (You don't need bags marked “polenta.”) As with most ingredients, though, the better the cornmeal you start with, the better your result in the kitchen.

Made with coarse stone-ground cornmeal, polenta is often referred to as “Italian grits.” Like grits, polenta is a hearty porridge with a grainy texture. Polenta originated in Northern Italy where it was essential to many peasant and working class families—a simple yet satisfying dish.

Now, as I said above, you don't actually have to stir the polenta constantly for a full hour as it cooks, but it does require frequent attention.

Slowly pour the cornmeal into the pot, maintaining a boil and continuing to stir. This is basically prevents lumps and clumping. Once all the cornmeal has been added, reduce the heat to a low simmer and stir frequently until polenta gets creamy.

Why is my polenta not creamy? ›

**Liquid Ratio:** The ratio of liquid (water or stock) to cornmeal is crucial. Using too little liquid can result in a thicker, drier polenta. Adding more liquid and stirring regularly can help achieve a creamier consistency.

The Mix-Ins. In my opinion, the only things that should be added besides seasoning and milk are butter and Parmesan or Pecorino Romano cheese. Personally, I think Pecorino Romano is the better choice here. It has more of a sharp funk than Parmesan, plus a much creamier texture that melts more readily into warm polenta.

Polenta can be the star of the meal or side dish. Like a blank slate, make your own masterpiece with Yellow Corn Polenta: your next meal is ready in just 5 minutes!

Yes, both grits and polenta are made from ground corn, but the main difference here is what type of corn. Polenta, as you can probably guess from the color, is made from yellow corn, while grits are normally made from white corn (or hominy).

Polenta's pitfalls are threefold if you don't cook it properly. First, you can end up with what The Joy of Cooking calls a "raw" taste, and it's true: biting into a spoonful of undercooked polenta can make you feel like a chicken scratching for feed. Not a pleasant experience.

Tubed polenta is fully cooked and just needs to be sliced and reheated.

The trick is cooking it for a sufficient amount of time (most people don't). You must allow the cornmeal to swell and become fully cooked. That way, you emphasize the sweet corn flavor; uncooked cornmeal has an unpleasant bitter taste.

Bring 2 cups milk, 3 cups water, and ¾ tsp. kosher salt to a boil over medium-high heat in a large saucepan. Slowly stream in 1 cup of course, ground polenta, whisking constantly. Cook, whisking often, until it begins to thicken, around 5 minutes.