Polenta: A Versatile and Delicious Gluten-Free Staple
Polenta is one of the most underrated yet versatile ingredients in the kitchen. Made from simple cornmeal, this traditional Italian staple has transformed from a humble dish into a gourmet favorite, appearing on restaurant menus worldwide. While pre-made polenta is available at grocery stores, making it from scratch is affordable, easy, and allows for endless customization.
Whether you prefer creamy polenta as a comforting side dish or firm polenta that can be grilled, fried, or baked, this adaptable ingredient offers countless possibilities. From serving as a base for hearty meat and vegetable dishes to replacing lasagna noodles or even creating crispy croutons, polenta is a must-have in any home cook’s repertoire. In this article, we’ll cover the basic recipes for soft and firm polenta, share expert tips on shaping and grilling, and explore creative ways to incorporate it into your meals.
Polenta is a base starch that is created by an ingredient that most households consistently stock: cornmeal. It is essentially a cornmeal “mush” that, with help from Italians and gourmet chefs, has been elevated to a pretty high place in the culinary world. It sells for nearly four dollars a tube when you buy it ready-made at stores. Those days must come to an end. Everyone can make polenta. And it is a great gluten-free option.
Aside from its simplest of ingredients, polenta has the potential of offering great versatility to the starch world and can take on many different faces. Polenta can be served wet and creamy; it can be made firmer and shaped for grilling and frying, or molded and sliced for frying and grilling.
That variety comes as a result of the ratio of cornmeal to water. When amount of water is
much greater than the amount of cornmeal (5:1 or 4:1), you get a softer, wetter product.
When the ratio of water to cornmeal is less (3:1 or 2:1), then you get a firmer product which
can be shaped and molded and sliced. Here are the base recipes for those different options.
SOFT POLENTA (5:1 RATIO)
- 5 cups water (or another cooking liquid)
- 1 teaspoon salt
- 1 cup cornmeal
- 2 tablespoons olive oil or butter
- ½ cup Parmesan cheese
FIRM POLENTA (3:1 RATIO)
- 3 cups water
- 1 teaspoon salt
- 1 cup cornmeal
- 2 tablespoons olive oil or butter
- ½ cup Parmesan cheese
Directions:
Bring water and salt to a boil in a large saucepan. Gradually add the cornmeal and whisk periodically until the mixture is smooth and free of lumps. Reduce heat to low and simmer, whisking often until the mixture begins to thicken, about 10 minutes, longer for a coarser grind. Remove from heat and add butter and any ingredients wanted for flavoring.
Avoid splatter: The greatest danger while cooking polenta is the frequent splattering. This is hard to avoid. Try covering the mixture while it cooks and when you do the periodic stir, protect your hands and arms by wrapping them in a clean towel. Or just whisk quickly and move away as soon as you can.
GRILLING POLENTA
When grilling or baking polenta, use plenty of oil on the grates or in the pan to prevent sticking. When additional fat is added to polenta via milk, cheese or butter, it will become softer as a result. That needs to be a consideration when wanting to grill or fry the chilled pieces.
How To Shape Firm Polenta
If you are wanting to bake, grill or fry polenta, there is a very quick method for doing that. Cook the firm polenta base as directed. While it is cooking, round up a baking sheet and line it with plastic wrap. Once the polenta is cooked, pour it onto the lined baking sheet and, with a wet knife, spread the top evenly and smooth. The thickness of the polenta is easy to control. If you want a thinner sheet, then use more of the pan. If you want a thicker sheet, then use less of the pan and mold the desired width with the help of the plastic and your hands, folding the plastic over to secure the polenta into place.
Once the polenta is spread in the pan, allow it to cool without a cover. Letting it firm up and cool without covering helps to create a firmer crust which will help it grill and fry more easily without sticking. Ideally, this step should be done a day ahead. The polenta needs to be well chilled for further cutting.
Thin sheets can be used as a substitute for lasagna noodles. Experiment with different thicknesses and record your results and preferences. Thicker sheets become your base starch for meats, vegetables and salads, which can be grilled, pan-fried and broiled (see below).
PLACES TO USE POLENTA
1. Softer polenta can be used as a hot cereal for breakfast with the usual cereal toppings.
2. Soft or firm polenta can be used as a base for sauteed meats and vegetables, much the same way you would use risotto or mashed potatoes.
3. Firm polenta can be molded into sheets and then used in place of lasagna noodles for a baked casserole.
4. Firm polenta can be cut into squares and used as croutons for salads. Try a Caesar salad with grilled or fried cubes.
5. Firm polenta can be sliced and griddled to accompany meats as a side. It can be cut into rounds, rectangles, squares and triangles.
6. Leftover bits of polenta can be added to cornbread batter or other breads and baked goods and will add increased moistness to the bread.
Hungry for more? Check out Chef doughty’s book; The Chef Within Dinner Edition. Find more information and order your copy online here:
https://www.thechefwithinbook.com/bookstore/dinner-book
Meet Chef Doughty
We know her as part owner of Silvercreek Realty Group and the smiling face behind the brokerage accounting department, but did you know that Joyce Doughty has an affinity for culinary arts?
Chef Doughty is a successful food writer and restaurateur who hosted the nationally syndicated daily Public Radio food program “Food for Thought” for 17 years and was also host of the local ABC affiliate morning program “In the Kitchen” highlighting practical recipes and techniques for the kitchen. Recipient of the James Beard Foundation Top Three Chefs in Idaho Award and owner and chef of Idaho’s critically acclaimed Doughty’s Bistro. Chef Doughty was trained at Le Cordon Bleu and received her executive chef certification from the American Culinary Foundation.
