No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Polenta

  • yield: Makes 6 cups

advertisement

advertisement

Ingredients

  • Coarse salt
  • 1 1/3 cups old-fashioned coarse polenta

Cook's Note

Polenta can be refrigerated for up to 5 days.

Directions

  1. Step 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).

Source
Whole Living, October 2011

advertisement

advertisement