Dressed Polenta (soft)

Dressed Polenta (soft)

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Maureen Martin


I adapted this recipe from ~The Food and Cooking of Venice~ by Valentina Harris which some friends bought for me while visiting there. Polenta is definitely a labor intensive dish, but for those who love it, it's well worth the effort. (The experts all advise ~against~ using the quick cooking stuff, noting that it has inferior flavor.)


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10 Min
45 Min
Stove Top


  • 1 1/4 c
    boiling water
  • 1 1/4 c
    whole milk
  • 1/4 tsp
  • 3 c
    polenta flour (white or yellow)
  • 1/2 c
    butter, melted
  • 1 c
    grated asiago or other cheese
  • 2/3 c
    ricotta cheese

How to Make Dressed Polenta (soft)


  1. Add water, milk & salt to large heavy pan over high heat and bring to boil, stirring to dissolve salt.
  2. Sprinkle polenta flour into boiling liquid slowly with one hand while whisking constantly with the other. Do NOT add all at once or you will have a sticky lump.
  3. When all polenta flour has been whisked in, reduce heat to medium low (slow bubbling).
  4. For the first 20 minutes, stir every 7 - 10 minutes-ish with strong, long handled spoon. Be careful of hot bursting polenta bubbles (hence the long-handled spoon).

    At 30 minutes, start stirring constantly until polenta comes away from sides of pan, but is not stiff, about 15 minutes more (total 45 min cook time).
  5. Stir melted butter into into hot polenta. Divide grated cheese and ricotta evenly among four bowls, pour buttered polenta on top and serve immediately.
  6. NOTE about gluten free:
    Corn (from which polenta is ground), and milk are gluten free, but some milk products (i.e. cheese) MAY have glutenous additives, so be sure to check ingredients lists before using.

Printable Recipe Card

About Dressed Polenta (soft)

Course/Dish: Other Side Dishes
Main Ingredient: Rice/Grains
Regional Style: Italian

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