I cooked classic polenta

About classic polenta

       Some of us remember the classic polenta from the houses of our grandparents. A hot steamy golden wheel that used to bring all the family around the dinner table. A good classic polenta is the perfect companion for almost every food: milk, yogurt, jams, cheese, eggs, stews and ragu’s.

       Classic polenta has a reputation of a not so easy dish to make which is not entirely true. Yes it takes 30-40 minutes to make it but you can’t compare it with the instant one. While 5 minutes instant polenta is a quick tasteful option it just lacks the texture and the full flavour of the classic longer cooked one.

       We will talk here about the classic polenta not the instant one. Probably this one you don’t do at home.

Corn flour

       Usually you can find the flour for classic polenta in different grinds from fine and medium to coarse. Of course the finer the grind is, the softest polenta you obtain. Coarser types need a little longer time to cook but they provide extra texture. Also the colour can very from orange yellow to light yellow.

Water to flour ratio

This is tricky for beginners. The range can vary from 3 to 1 (volume of water to volume of flower) to 6 to 1, depending of the flour type and the final consistency you want to obtain.

When do we add the flour to the water ?

You can add the flour in the cold water together with salt and mix it well with a whisk to prevent the lumps forming, or you can add the flower little by little while continuously whisking directly in the boiling water. The cold water method is easier for beginners. The second option is used also when you want to first boil some aromatics in the water to enhance the final flavour. Just pay attention to the lumps.

Let’s start !

You can start by adding the flour and a pinch of salt in the cold water. Let’s say you do it for the first time, you have the flower but you haven’t any idea about how much water to use in order to obtain a creamy polenta not very stiff but also not too liquid.

A thick taller pot is recommended as we don’t want the polenta sticked on the bottom of the pot during cooking process.

I recommend to start with a ratio of 3.5 to 1 (volume of water to volume of flour - for example 1 cup of flour to 3.5 cups to water) and have prepared near you another 2 or three cups of hot water for completing during cooking process. Just be sure the completing water is hot. I also recommend to measure the completing water you add during the cooking process so the next time you make polenta using the same flower you know the water-flour ratio from the start and you add all the water from start. Anyway it is recommended to have near you some hot water during cooking process just in case.

So we start with a ratio of 3.5 to 1 water to flour mixed in cold water with a pinch of salt. Bring to a boil and maintain the boil with a medium-high setting of the heat for 10 minutes while periodically whisking. After 10 minutes turn the heat to the lowest setting, change the whisk with a wooden spoon and mix every 2 or three minutes. The classic polenta should cook in 30-40 min. If you notice that the composition thickens too early, add hot water and mix to incorporate.

For example I used a ratio of 5 to 1 for a creamy polenta.

Before you finish the polenta just taste it. It should feel soft and you should not fell “al dente” pieces of grains. After it is ready and you are satisfied with the thickness you can season it with salt and finish it with a t-spoon of butter or olive oil for an extra shine. Keep in mind that polenta thickens as it cools and if you do not serve it as you finish it, place the pot on a hot stove or over hot water till serving.

Enjoy !