Best Perfect Soft Polenta Recipes

Perfect Soft Polenta image

Provided by Michael Symon : Food Network

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 7

6 tablespoons unsalted butter
4 cups chicken stock or water
Kosher salt and freshly cracked black pepper
2 cups coarse polenta (not quick-cooking)
1/4 cup mascarpone
1/4 cup grated Parmesan cheese, plus more for serving
Extra-virgin olive oil

Steps:

In a 4-quart saucepan, melt 4 tablespoons of the butter over medium heat. Add the stock and bring to a simmer. Season with salt and pepper.
Slowly whisk in the polenta. Reduce the heat to low and cook, stirring frequently, until the polenta is hydrated, about 2 hours.
Remove from the heat and whisk in the mascarpone, Parmesan and remaining 2 tablespoons butter. Season to taste with salt and pepper and serve topped with a drizzle of olive oil and more Parmesan, if desired.

Perfect Soft Polenta image

Provided by Martha Stewart

Number Of Ingredients 6

10 cups water
1 heaping tablespoon coarse salt
2 cups coarse-ground polenta meal
2 tablespoons unsalted butter
Freshly ground white pepper
Parmigiano-Reggiano cheese

Steps:

Bring 6 cups water and the salt to a boil over high heat in a medium (6-quart) heavy-bottom pot. Bring remaining 4 cups water to a simmer over medium heat in a small saucepan.
Gradually add polenta to the large pot while whisking constantly. Switch to a wooden spoon once mixed in with no lumps. Cook until cornmeal has absorbed all of the water, about 3 minutes. Lower heat until only one or two large bubbles break the surface at a time (over medium-low or low, adjusting heat as necessary).
Stir 2 ladles of simmering water into polenta and cook, stirring frequently with a wooden spoon, until water has been absorbed, about 5 minutes. Continue to add 2 ladles of water every 5 minutes, stirring frequently to prevent polenta from scorching and waiting for it to be absorbed before adding more, until polenta is creamy and just pulls away from sides of pot, about 45 minutes. (It may be necessary to adjust heat.)
Stir in butter and season with pepper. Use a damp spoon or ladle to transfer polenta to wide, shallow bowls, and shave cheese over each serving.