Grilled Polenta Recipe (2024)

FAQs

How do Italians serve polenta? ›

Polenta can be served with various toppings, like tomato meat sauce or a “white” sauce of sausage and mushrooms. In Abruzzo, especially in the province of Aquila during Lent, polenta is served with snail sauce or cooked in milk and served seasoned with oil, garlic and chili peppers.

Cooking it in milk will produce a rich and creamy polenta that's delicious and indulgent, but also heavy; stock (vegetable or chicken) will infuse the polenta with more flavor, but that flavor can also cover up the taste of the cornmeal.

Polenta is cornmeal made from ground flint corn. Typically, it's coarsely ground yellow corn, but sometimes it's finely ground yellow or white corn.

I'm an (Italian-) American, and grew up eating it, and loving it. In southern USA the “American” version is quite popular, but it is called grits, and many don't realize these dishes are basically the same.

Polenta is often used to substitute grains like pasta and rice, as it's lower in calories and is a source of complex carbohydrates. Because complex carbohydrates aren't broken down as quickly as simple carbohydrates, it's ideal for individuals watching their blood sugar levels.

Traditional Polenta

Polenta is sometimes served as a porridge or cooled to solidify into a form that is able to be baked, fried, or grilled. Without any additional flavoring, it is bland and often served as a texture enhancer for meals.

You can serve this basic side dish on its own or alongside protein such as Pressure-Cooker Short Ribs, pan-seared chicken, or seafood.

Grits are either stone-ground (aka old-fashioned grits), which are ground with the germ intact and have a coarse texture, or quick cooking, which are more finely milled. Polenta is typically made from medium- to coarsely-ground flint corn and tends to have a flakier texture than grits.

Polenta is the perfect side, thanks to its unique texture and golden color. This recipe focuses on the rich flavors of the tomatoes themselves, which pair quite naturally with polenta.

I'm sure you've eaten polenta before; you just might not remember it. It's that menu item at Italian restaurants that's always tucked away inconspicuously, around the risotto.

How do you make Martha Stewart polenta? ›

In a large, deep saucepan, bring 5 cups of water to a boil. While whisking constantly, add polenta in a slow, steady stream. Reduce heat to medium, cook until thickened, stirring occasionally with a wooden spoon, about 15 minutes. Remove pan from heat and stir in cheese, heavy cream, and butter.

Coarse grinds make a firm, coarse polenta; finer grinds make a soft, creamy polenta. Polenta is a staple of both northern and, to a lesser extent, central Italian, Swiss Italian, southern French, Slovenian, Romanian and, due to Italian migrants, Brazilian and Argentinian cuisine.

Polenta is a healthful food choice with several nutritional benefits. Polenta may be good for health as it contains fiber and protein. It is also rich in complex carbohydrates, low in fat, and more. Polenta is cooked cornmeal that can be eaten as a side or used in a variety of recipes, from bread to desserts.

Polenta pairs extremely well with stews, braised meats, saucy bean dishes, and roasted vegetables. It's the perfect cozy companion to all of your warm winter meals. Try it with our Chicken Cacciatore, or Slow Cooker Beef Stew!

Polenta is a food made by cooking coarse cirn meal in water with a pinch of salt. Basically Italian grits, just made with corn meal, water, salt, and nothing else. It can be served with an assortment of dishes: topped with butter and cheese, with ragú alla Bolognese, with braised meats, with porcini mushrooms.

Top polenta with your favorite pasta sauce. Add sautéed greens and protein of choice including meats, cheese, lentils and legumes. Make as a breakfast cereal; add nuts, seeds, dried fruits, fresh fruit, and milk of choice. For a hearty breakfast, try Breakfast Polenta Casserole opens in a new tab.

Polenta is deeply rooted in regions of Northern Italy particularly in areas like Piedmont, Veneto, Lombardy and Friuli. In the alpine area of Lombardy, polenta taragna is a popular variety of polenta.