Learn how to make smooth, creamy polenta with simple ingredients and easy steps. Achieve the perfect texture by using the right water-to-cornmeal ratio and careful stirring, finished with a touch of olive oil for richness and shine.
Ingredients extracted via AI
Ingredients
6 ks watercornmealolive oil
Procedure generated via AI
Use a ratio of about 5 parts water to 1 part cornmeal, or more if the polenta isn’t fully cooked yet.
You can add the cornmeal directly to cold water or soak it overnight in the cooking water to reduce cooking time.
While cooking, stir the polenta gently with a wooden spoon, scraping the bottom and sides of the pot regularly to prevent sticking or burning.
Cook until the polenta thickens and starts to pull away from the sides of the pan; when scraped with a spatula, it should slowly fill the gap left behind.
If lumps form, beat them vigorously with a whisk to smooth them out.
If the polenta is still too firm, add a little more water and stir thoroughly with the whisk to break up any lumps.
Finish by stirring in olive oil to add rich flavor and a glossy finish.