Dishbeginnerdraft

Polenta

Also searched as: cornmeal porridge, maize meal

In short: Cornmeal slowly in plenty of liquid into a creamy porridge: stirring prevents lumps, time makes it soft.

Picture it

Like dry earth after a long steady rain: it turns soft and creamy.

The decisive moments

1
Rain the cornmeal into boiling salted water or stock while stirring, about 1 : 4 for soft polenta (as a guide)
Each grain should enter the water separately. A lump gelatinises on the outside and stays dry inside.
Starch gelatinisation
2
Cook on low heat for 30–45 minutes, stirring now and then
Coarse maize needs time for the starch inside to swell.
Swelling
3
Stir in butter and cheese at the end
Fat and cheese make the polenta smooth and round off the flavour.
Creamy
4
Spread leftovers on a tray, let them set and fry them
As it cools, the starch rearranges and sets.
Going stale (retrogradation)

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