Creamy Oven-Baked Polenta Recipe | Alexandra's Kitchen (2024)

FAQs

Why is my polenta not creamy? ›

Cook the Polenta Longer

I always thought my polenta looked done after 15 or 20 minutes of cooking, but just because it's thickened doesn't mean the cornmeal has cooked through. Keep on cooking until it tastes creamy, corny, and a little bit sweet. That extra time makes all the difference.

A ratio of five parts liquid to one part cornmeal by volume produces polenta that's fully hydrated and cooked through, without any little raw, gritty bits. An optional presoaking step helps hydrate the cornmeal and cuts down on actual cooking time.

For the liquid you can use water, milk, broth or any combination of those. In my example here I chose to use 2 cups of water, 2 cups of milk and 1 cup of polenta. I opted for half water and half milk because, for me, that is the perfect level of creamy richness. Feel free to play around with how much water vs.

In a blender, pulse the dry polenta to make the granules less coarse. This gives the polenta a creamy texture and helps it cook faster. Remove from the blender and run your hands through the dry polenta to make sure there aren't any lumps.

(Which is why some recipes for polenta dictate that the constant stirring is truly necessary only at the beginning and then intermittently.) Placing the pot in an oven surrounds it with a uniform, unvarying temperature. When the temperature is constant, the stirring need not be.

Polenta is coarsely ground cornmeal. The classic ratio is 1 part polenta to 5 parts liquid (see below). Your guide for Perfect Polenta, every time. Polenta is delicious, cheap, and can easily be made in large amounts that can serve a crowd.

Are Polenta and Grits Interchangeable? Since polenta and grits are both made from ground corn, you can use them interchangeably. Bear in mind that grits are higher in starch than polenta, so if you sub in polenta for grits, you won't have to stir it as frequently, but it won't cook up as creamy as grits.

Yes, you can overcook polenta but the good news is that it is easy to correct. You can adjust the texture again with more liquid until your ratio is perfect. Just remember to taste it before serving since with the addition of more liquid, it may have lost its flavor.

Fortify your base. Polenta is usually made with water or milk, which results in a more neutral flavor. Next time you make it, try using a liquid with a little more personality: stock, either vegetable or otherwise, and coconut milk will both add depth to the final dish.

In a large, deep saucepan, bring 5 cups of water to a boil. While whisking constantly, add polenta in a slow, steady stream. Reduce heat to medium, cook until thickened, stirring occasionally with a wooden spoon, about 15 minutes. Remove pan from heat and stir in cheese, heavy cream, and butter.

How to tell when polenta is done? ›

Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.

Polenta, yellow and white, is one of the Veneto's classic foods, included in many traditional dishes such as baccalá alla vicentina, with creamy dried cod simmered in milk; seppie al nero alla veneziana, with black cuttlefish; and fegato alla veneziana, slices of crispy fried polenta served with liver and onions.

Coarse grinds make a firm, coarse polenta; finer grinds make a soft, creamy polenta. Polenta is a staple of both northern and, to a lesser extent, central Italian, Swiss Italian, southern French, Slovenian, Romanian and, due to Italian migrants, Brazilian and Argentinian cuisine.

Cover the pot and let the polenta cook while you go about making the rest of dinner. Every 10 minutes or so, uncover the pot and give it a good stir to make sure it's cooking evenly and the sides aren't drying out. Thirty to forty minutes later, your polenta is ready for the table.

Be vigilant, and keep adding liquid and stirring until polenta is cooked through, tasting along the way. If your polenta is too gritty and forces you to chew on pebbly grains, add water and keep it going.

Cold polenta is firm, so you'll need to soften it with water, broth, or milk. Place the leftovers in a pot, breaking it up if necessary. Pour in a splash or two of water, broth, or milk. Reheat it gently on the stovetop, stirring with a whisk to break up lumps.

Bring water to a boil. Reduce to a simmer. Pour in polenta steadily, stirring constantly. Continue to stir until polenta is thickened.

As the polenta cools, it thickens. Once cold you can cut it with a knife and serve it that way as well making it great as leftovers. Polenta can be eaten hot or cold and it can be grilled or cooked in the oven.