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Pasta and Rice The Classic Italian Cookbook by Marcella Hazan
Polenta 1/1/1973


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Servings: 6

We take this recipe from the Baked Polenta with Meat Sauce recipe. You can use it for lots of things.

1 tablespoon salt
2 cups coarse-grained cornmeal
6 cups water

Bring water to boil in a large, heavy kettle. Add the salt, turn the heat down to medium low so the water is just simmering, and add the cornmeal in a very thin stream, stirring with a stout, long wooden spoon. The stream of cornmeal must be so thin that you can see the individual grains. Never stop stirring, and keep the water at a slow, steady simmer.

Continue stirring for 20 minutes after all the cornmeal has been added. The polenta is done when it tears away from the sides of the pot as you stir. When done, pour the polenta onto a large wooden block or a platter. Allow it to cool first before slicing it.

(To use this recipe with the Baked Polenta with Meat Sauce, we turned the polenta into the same baking dish we intended to use so it would take the final shape before slicing it into thirds.)

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