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The basic ratio for polenta is 4 parts liquid to 1 part polenta. You can use any number of liquids to make polenta, from plain water, to chicken or veal stock to fish fumet. The decision on what liquid to use should be based on what the final application of your polenta will be.

Polenta Procedure

The procedure for making polenta is fairly straightforward. Just bring the appropriate amount of liquid to a simmer, and slowly stream in your polenta at the ratio discussed above.

Continue to cook over low heat for about 20-30 minutes. Most cookbooks along with your Italian Grandmother will tell you that you have to stir your polenta almost constantly throughout the cooking process. Although this is good advice, it’s not always absolutely necessary.

In our on demand world, most people don’t want to stand still over a pot of simmering water, mindlessly stirring it. A decent compromise is to stir it for the first 5 minutes to ensure no major clumping, then cover it with aluminum foil. Make sure your heat is on the “low” setting, set a timer for 25 minutes, and go open a nice bottle of wine.

Once the 25 minutes is up, go uncover your polenta. By now, the polenta has probably settled on the bottom of the pot with a layer of your cooking liquid on top. DON’T PANIC. Gently stir the liquid back into the polenta using a wooden, finish with as much butter as you dare and maybe a little touch of cream. Taste and check for final seasoning. Serve and enjoy

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