No-Stir Polenta

By Florence Fabricant

Total Time
1 hour
Rating
4(7)
Comments
Read comments

Featured in: For the Trends That Some Embrace, a Polite Bow From Hazan

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:about 4 cups (about 6 servings)
  • 7cups water
  • 1teaspoon salt
  • 1⅔cups coarse-grained yellow cornmeal, preferably Italian
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

161 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 35 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 3 grams protein; 402 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Bring the water to a boil in a large, heavy pot.

  2. Step 2

    Add the salt; then add the cornmeal in a very thin stream, letting it run through a closed fist. Stir constantly with a whisk while adding.

  3. Step 3

    When all the cornmeal has been added, stir with a wooden spoon 2 minutes, and then cover pot. Adjust heat so the water is at a lively simmer. After 10 minutes, stir 1 minute; then cover pot again. Repeat three more times. Let polenta cook 5 minutes longer, for a total of 45 minutes.

  4. Step 4

    Stir vigorously for another minute. Transfer to a moistened bowl (rinsed but not dried), and let polenta rest 10 to 15 minutes. Unmold onto a platter and serve at once, or let it cool to use in other recipes.

Ratings

4 out of 5
7 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

There aren’t any comments yet. Be the first to leave one.
Mary B.

How does one simultaneously (1) stir, (2) use a fist to stream the cornmeal and (3) hold the cornmeal so as to direct it into the aforementioned fist?

Catalina

The name is a misnomer -- with a total of a minimum of 8 minutes of stirring, this isn't a NO stir recipe. It requires less stirring than a traditional polenta recipe. With less stirring, the bottom of the pot had a layer of cooked-on polenta. The polenta was good, the pot will require some scrubbing, and I didn't have to stir for 45 minutes. So we'll call it "Less-Stir Polenta". :) And I will make it again.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.