Dan Can Cook: Polenta
by Dan Castleman
Arts | 1/24/06
Posted online at 4:35 AM EST on 1/24/06
Corn meal never tasted so good.
Pasta is known as the staple food of Italy, but in northern regions of the country, polenta is actually more common on most dinner tables. Polenta is simply boiled corn meal, but when done right, it is creamy, delicious and an incredibly versatile foodstuff. Polenta left to chill and harden can later be cut into small pieces and fried, and layered polenta with sauce and cheeses can be baked to create a form of lasagna. Perhaps its greatest form is fresh off the stove, however, when it is still soft, creating the perfect accompaniment to a wide variety of sauces and dishes.
Polenta become popular in Italy in the 17th century, when maize was first brought back from the New World. Its popularity is strongest in the North, both because the dish is suited to colder climates, and also because the cheaper ingredients were favored by the economically depressed.
It is important to remember that polenta is not grits. Grits are dull, boiled corn mush made from white corn that has had chemicals added to help it dry. Polenta is generally made from yellow corn, and will have a more distinct flavor of corn.
To prepare the dish, first seek out the corn meal. Regular yellow corn meal will usually suffice, but if you can find some polenta-specific corn meal, the quality should be higher. The important rule to remember is four cups of water for every one cup of corn meal. Place the water and the polenta in a pot and bring to a boil. Once boiling, reduce heat to medium and continue to let simmer, stirring occasionally. Apparently, there is an urban legend that polenta is an incredibly grueling dish to make, requiring constant attention. This simply isn't true. If your pot is well-made, heat should be evenly distributed enough that the polenta won't burn too easily.
After about 10 minutes, the polenta should start to thicken. Stir in the butter and salt. Continue to cook for another 10 minutes, then stir in the cheese until melted. After another 10 minutes, the polenta should be ready. The right consistency for soft polenta is similar to whipped mashed potatoes-it will pour, but should retain its shape in the spoon.
Pasta is known as the staple food of Italy, but in northern regions of the country, polenta is actually more common on most dinner tables. Polenta is simply boiled corn meal, but when done right, it is creamy, delicious and an incredibly versatile foodstuff. Polenta left to chill and harden can later be cut into small pieces and fried, and layered polenta with sauce and cheeses can be baked to create a form of lasagna. Perhaps its greatest form is fresh off the stove, however, when it is still soft, creating the perfect accompaniment to a wide variety of sauces and dishes.
Polenta become popular in Italy in the 17th century, when maize was first brought back from the New World. Its popularity is strongest in the North, both because the dish is suited to colder climates, and also because the cheaper ingredients were favored by the economically depressed.
It is important to remember that polenta is not grits. Grits are dull, boiled corn mush made from white corn that has had chemicals added to help it dry. Polenta is generally made from yellow corn, and will have a more distinct flavor of corn.
To prepare the dish, first seek out the corn meal. Regular yellow corn meal will usually suffice, but if you can find some polenta-specific corn meal, the quality should be higher. The important rule to remember is four cups of water for every one cup of corn meal. Place the water and the polenta in a pot and bring to a boil. Once boiling, reduce heat to medium and continue to let simmer, stirring occasionally. Apparently, there is an urban legend that polenta is an incredibly grueling dish to make, requiring constant attention. This simply isn't true. If your pot is well-made, heat should be evenly distributed enough that the polenta won't burn too easily.
After about 10 minutes, the polenta should start to thicken. Stir in the butter and salt. Continue to cook for another 10 minutes, then stir in the cheese until melted. After another 10 minutes, the polenta should be ready. The right consistency for soft polenta is similar to whipped mashed potatoes-it will pour, but should retain its shape in the spoon.
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