Skip to main content
Epicurious
House & Garden

Polenta

By James Beard

Recipe information

  • Yield

    Serves 4

Ingredients

1 1/2 cups cornmeal
4 1/2 cups water
1 teaspoon salt
2 ounces butter
Grated Parmesan cheese

Preparation

  1. Step 1

    Put the cornmeal in the top of a double boiler and stir in 1 cup water. When well mixed, stir in 3 1/2 cups boiling water. Cook over a very low flame, stirring constantly, until the mixture comes to a boil. Add salt. Place over hot water and continue cooking for 35 minutes to 1 hour.

  2. Step 2

    Add butter and a lavish sprinkling of grated Parmesan cheese, or grate the cheese over the polenta just before serving. Serve the polenta with game, pork or with spicy Mexican food.

TagsItalianEuropeanItalian AmericanCornmealFlourPolentaRice & GrainsParmesanCheeseDairySideDinnerNut FreeGluten FreeVegetarian5 Ingredients or FewerHouse & Garden
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like banana pudding cake and beer can chicken.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
A Better Beer Can Chicken
Use the beer, not the can, for this citrusy take on a classic that nods to mojo criollo.
Tiny Tomato Galettes
With a crisp crust, garlicky mayo, and a juicy slice of tomato.
Sweet Corn Butter Mochi With Coconut Crunch
This summery cake from Bake Club just happens to be gluten-free.
This Cookout Menu Dials Up the Classics
The secret to juicy grilled chicken, a sheet-cake swap for banana pudding, and more reasons to light up the grill and have people over all summer long.