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Prepare a saucepan full of water, and bring it to a simmer for eventual use during the preparation. In a stockpot, put 7 cups (1600 cc) water and salt and turn heat to medium. Bring the water to a boil and when the water starts simmering, add the corn flour a little at a time, stirring continuously with a whisk or a wooden spoon, to prevent the polenta from clotting.

BASIC POLENTA RECIPE

Polenta is generally used in Northern Italy as a substitute for bread. It is un-molded from the pot directly onto a wooden board in the shape of a semi sphere; then, when cold, it is sliced with a string.

In central Italy it is instead mostly used as a first course by itself. The polenta is poured onto a wooden board and spread in a thin layer, then dressed with different sauces.

7 cups (1600 cc) water

2 teaspoons salt

17 oz (500 gr) corn flour

Continue to stir with a wooden spoon, and boil the polenta for about 30 to 45 minutes.

The polenta is ready when is resisting to the spoon and starts pulling away from the walls of the pan. The absorption of water depends on the quality of the flour. If the polenta becomes too hard and it doesn’t pull away from the walls, add some warm water to adjust the consistency, until it is like a dense paste.
While the polenta is still hot, pour it onto a wooden board or transfer it to serving dishes.

While the polenta is still hot, pour it onto a lightly oiled wooden board or transfer it directly to serving dishes.

When the polenta is cold can be easily sliced with a string.

Alternatively the polenta can be spread on a wooden board with a spatula to a layer about 1/2” (1 cm) thick.

Printer friendly recipe

POLENTA, A Northern Italian Staple

Using Pre Cooked
Polenta Flour

Regular polenta cooks in about 45 minutes. The quantity of water will determine the final consistency of the polenta.
Stirring polenta can be very hard work, and also, precooked polenta is available at the Italian delis. It needs only a few minutes of preparation, minimum stirring and it doesn’t make lumps. Many Italian manufacturers offer a pre-steamed, good-quality product. If using one of these, follow the manufacturer’s directions for time and quantity of water.

If it is difficult to find imported Italian corn flour it is possible to use  cornmeal. Chose the coarse grind or mix together fine and coarse for a better texture similar to the Italian one. Follow the manufacturer’s instructions for the timing and quantity of water.