How to Make Polenta - 3 Easy Methods
Making delicious, creamy polenta at home is actually really simple! You'll have the perfect polenta to serve with your favorite hearty stews, fried eggs, or just about anything you can imagine. Pick your cooking device (pot on the stove, Instant Pot, or rice cooker) and let's get cooking.
Equipment
- Medium sized pot optional
- Instant Pot optional
- Rice Cooker optional
- measuring cups and spoons
- whisk
Ingredients
- 1 cups cornmeal coarsely ground
- 4 cups water or stock, for extra flavor
- 2 teaspoons salt
- 0.5 cup parmesan cheese, grated or 0.25 cup nutritional yeast
- 2 tablespoons butter or vegan butter
Instructions
For the stovetop method
- In a medium sized pot, bring the salted water or stock to a boil
- In a steady stream, while whisking, slowly add the cornmeal. Reduce the heat to low, and continue to whisk for 3-5 minutes or until the polenta thickens.
- When the polenta has thickened, turn off the heat, cover the pot with a lid, and allow the polenta to sit for 15-20 minutes to fully hydrate.
- Whisk in the butter and parmesan cheese. Add more water or stock to thin out the polenta if needed.
For the Instant Pot method
- Add the polenta, salt, and cold water to the Instant Pot liner. Whisk to combine the ingredients.
- Cover the Instant Pot with the lid, set the lid to the sealing position, and set the Instant Pot to high pressure for 8 minutes.
- Allow the pressure to release naturally for 15-20 minutes, then release the remaining pressure.
- Whisk in the butter and parmesan cheese, while whisking out any lumps that may have developed during the cooking process. Thin out with a bit more water or stock if needed.
- Enjoy right away, or keep warm in the Instant Pot for up to a couple of hours.
For the rice cooker method
- Add the polenta, salt, and cold water to the rice cooker bowl. Whisk to combine the ingredients.
- Close the lid to the rice cooker, and set it to the 'porridge' setting.
- Allow the polenta to cook slowly on the porridge setting until it completes its cycle. On my rice cooker, this takes 1.5 hours.
- Whisk in the butter and parmesan cheese, while whisking out any lumps that may have developed during the cooking process. Thin out with a bit more water or stock if needed.
- Enjoy right away, or keep warm in the rice cooker for up to a couple of hours.
Nutrition
Calories: 267.8kcalCarbohydrates: 32.3gProtein: 8.1gFat: 11.9gSaturated Fat: 6.1gPolyunsaturated Fat: 1.4gMonounsaturated Fat: 3.2gTrans Fat: 0.2gCholesterol: 26.8mgSodium: 1470.5mgPotassium: 161.5mgFiber: 3.9gSugar: 0.7gVitamin A: 291.7IUCalcium: 129.2mgIron: 1.3mg
Tried this recipe?Let us know how it was!