Ingredients for Basic Polenta
- 4 cups vegetable broth
- 1 cup water
- 1 cup coarse ground cornmeal
- Kosher Salt
- 2 tablespoons chopped scallions (or chives)
- Tomato Sauce
How to Make Basic Polenta
- In a medium saucepan over high heat, bring 4 cups of vegetable broth and 1 cup of water to a rolling boil.
- Slowly pour in 1 cup of coarse ground cornmeal while whisking constantly to prevent lumps.
- Stir in 1 teaspoon of salt.
- Reduce heat to low, maintaining a gentle simmer.
- Cook, stirring frequently with a wooden spoon or spatula to prevent sticking, for 25-30 minutes, until the polenta is creamy and pulls away from the sides of the pan.
- Remove the polenta from the heat and stir in 2 tablespoons of chopped scallions (or chives).
- For creamy polenta, serve immediately. Alternatively, pour the polenta into a greased 8x8 inch baking dish.
- Let cool completely (at least 2 hours or overnight) before cutting into squares or 1" x 2" sticks.
- For fried polenta: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add polenta sticks and fry until golden brown and crispy, about 3-4 minutes per side.
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
1g
Fat
0g
Carbs
7g
