Whole Living, October 2011
  • Yield Makes 6 cups
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  • Coarse salt
  • 1 1/3 cups old-fashioned coarse polenta


  1. In a pot, bring 6 cups well-salted
    water to a boil. Add polenta in a
    thin stream, whisking constantly.
    Reduce heat to low and cook,
    stirring occasionally, until polenta
    is tender and has thickened, 30
    to 35 minutes. Pour polenta onto
    a lightly oiled baking sheet and
    let cool completely before storing.
    Refrigerate until set, then slice
    (slices can be broiled or grilled,
    or reconstituted with a little hot
    water or stock until creamy).

Cook's Note

Polenta can be refrigerated for up to 5 days.

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