Craig Claiborne’s Polenta

Name: Craig Claiborne’s Polenta
Total time: 30 min
Yield: 4 to 8 servings
Cuisine: italian
Ingredients: 6 3/4 cups cold water; Salt to taste if desired; 2 cups yellow cornmeal, preferably stoneground (see note)

By Craig Claiborne

Updated Nov. 14, 2023

Total Time: 30 minutes
Rating: 4(5)
Comments: Read comments

Featured in: RECIPES FOR MORELS, ENOKIS, SHIITAKES

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Ingredients

Yield:4 to 8 servings

6¾cups cold water
Salt to taste if desired
2cups yellow cornmeal, preferably stoneground (see note)

Ingredient Substitution Guide

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Preparation

Step 1
Bring water to boil in heavy-bottomed saucepan or small kettle. Add salt to taste. Gradually add cornmeal while stirring briskly with wire whisk. You must stir vigorously or cornmeal will lump.
Step 2
When mixture returns to boil continue stirring about 5 minutes.Let mixture cook for total of at least 20 minutes, stirring all around bottom of pan to prevent sticking. It will be quite thick; stir often.
Step 3
Serve polenta piping hot with any desired sauce or pour into loaf pan (9 by 5 by 2¾ inches) and let stand until cool. Refrigerate until ready to use. When chilled loaf may be sliced, arranged on baking dish, sprinkled with grated cheese and melted butter and baked in a 400-degree oven until browned.

Tip

Although stone-ground cornmeal is recommended, this recipe may also be made from yellow or white standard cornmeal obtainable in supermarkets and grocery stores. Stone-ground cornmeal is available from the Vermont Country Store, Weston, Vt. 05161, and from Early's Honey Stand, Rural Route 2, Spring Hill, Tenn. 37174. Excellent polenta meal is also available in specialty shops that carry imported Italian foods.