Learn how to cook polenta easily at home! Organic polenta is made from organic maize (yellow corn) flour and is naturally gluten free. Polenta can be cooked as a side dish and is also fried to make tasty chips!
4 cups water 1 tsp fine salt 1 cup organic polenta 2 tbsp butter, divided ½ cup freshly grated parmesan cheese (optional)
Bring the water to a boil in a large saucepan over medium-high heat. Add the salt. While whisking gently and continuously, pour the polenta into the boiling water in a steady stream.
Reduce heat to low and simmer, whisking often until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose.
Cover and cook for 30-40 minutes, stirring every 5 to 6 minutes making sure to scrape the sides, bottom, and corners of the pan. Polenta is done when the texture is creamy and the individual grains are tender.
Turn off heat and stir the butter and cheese into the polenta, if using. Serve immediately, or cover the pan to keep it warm before serving.
Leftover Polenta: Polenta will solidify as it cools. To make it creamy again, warm it with a little broth, milk, or water, and stir vigorously. Leftover polenta can also be sliced or cubed and baked into polenta chips.
SHORT DESCRIPTION
Learn how to cook polenta easily at home! Organic polenta is made from organic maize (yellow corn) flour and is naturally gluten free. Polenta can be cooked as a side dish and is also fried to make tasty chips!
DESCRIPTION
Bring the water to a boil in a large saucepan over medium-high heat. Add the salt. While whisking gently and continuously, pour the polenta into the boiling water in a steady stream.
Reduce heat to low and simmer, whisking often until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose.
Cover and cook for 30-40 minutes, stirring every 5 to 6 minutes making sure to scrape the sides, bottom, and corners of the pan. Polenta is done when the texture is creamy and the individual grains are tender.
Turn off heat and stir the butter and cheese into the polenta, if using. Serve immediately, or cover the pan to keep it warm before serving.
Leftover Polenta: Polenta will solidify as it cools. To make it creamy again, warm it with a little broth, milk, or water, and stir vigorously. Leftover polenta can also be sliced or cubed and baked into polenta chips.
INGREDIENTS
4 cups water 1 tsp fine salt 1 cup organic polenta 2 tbsp butter ½ cup freshly grated parmesan cheese (optional)
Method
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