dressed polenta (soft)

WoodsyGirl avatar
By Maureen Martin
from Independence, MO

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.)

serves 4
prep time 10 Min
cook time 45 Min
method Stove Top

Ingredients For dressed polenta (soft)

  • 1 1/4 c
    boiling water
  • 1 1/4 c
    whole milk
  • 1/4 tsp
    salt
  • 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.
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