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Basic Polenta

Italy’s—and Triestes’—answer to the comfort of mashed potatoes is polenta, a kind of cornmeal mush that acts as a base for sauces or vegetables. Polenta is the same as yellow corn grits, but a finer-ground cornmeal works and is also traditional.

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Italy’s—and Triestes’—answer to the comfort of mashed potatoes is polenta, a kind of cornmeal mush that acts as a base for sauces or vegetables. Polenta is the same as yellow corn grits, but a finer-ground cornmeal works and is also traditional.

Servings
6

Ingredients

  • 6 cups cold water
  • 1 tsp. sea salt
  • 2 cups polenta or yellow corn grits

Preparation

1. Measure the water into a heavy 5-quart casserole, add the salt and slowly whisk in the corn grits. Set the heat to high, and stir occasionally as the water comes to a boil. As the polenta begins to boil, set a timer for 25 minutes. Reduce the heat to medium-low so that the polenta boils slowly with eruptions every minute. Stir often to keep the polenta from sticking.

2. When the polenta is thick enough for a wooden spoon to stand up by itself, stir it vigorously for 3 to 5 minutes until glossy.

Nutrition Information

  • Calories 210
  • Carbohydrate Content 48 g
  • Cholesterol Content 0 mg
  • Fat Content 0 g
  • Fiber Content 5 g
  • Protein Content 5 g
  • Saturated Fat Content 0 g
  • Sodium Content 380 mg
  • Sugar Content 0 g