Sauteed Mushroom with Cheesy Polenta Recipe (2024)

FAQs

Is polenta better with milk or water? ›

The Liquid

In Italian cooking, polenta is made with water. Some more Americanized recipes will prompt you to start with milk or stock, but (in my opinion) they are wrong. Hydrating your polenta with water will allow the flavor of the corn to shine, and it will allow each individual grain to absorb salt more readily.

The trick is to presoak the polenta in its liquid for several hours before cooking it. This step helps fully hydrate the cornmeal before you even start cooking it, which in turn drastically cuts down on the cooking time.

Polenta is even used to make desserts such as pinza, a Veneto cornmeal and fruit cake; torta nicolotta, an aromatic cake seasoned with grappa and fennel seeds traditionally made with leftover polenta; and brustengolo, an apple-walnut polenta pudding popular in Umbria, especially in the Perugia province.

Cooked veggies are the perfect way to add hearty texture, richness, and flavor to creamy polenta. Try pairing it with roasted broccoli, Brussels sprouts, tomatoes, butternut squash, or cauliflower, with grilled mixed vegetables or zucchini, or with sautéed mushrooms.

Polenta contains both protein and fiber to help a person feel full. Fiber is also recommended to keep the digestive system functioning properly, to feed healthy gut bacteria, and to prevent constipation.

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.

Fortify your base. Polenta is usually made with water or milk, which results in a more neutral flavor. Next time you make it, try using a liquid with a little more personality: stock, either vegetable or otherwise, and coconut milk will both add depth to the final dish.

Cover the pot and let the polenta cook while you go about making the rest of dinner. Every 10 minutes or so, uncover the pot and give it a good stir to make sure it's cooking evenly and the sides aren't drying out. Thirty to forty minutes later, your polenta is ready for the table.

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.

Creamy polenta, enriched with a little butter and Parmigiano-Reggiano cheese, is one of my favorite Italian comfort foods. A blend of medium and finely ground cornmeal creates the best texture. I love to top it with shrimp, mushroom ragu, or serve it alongside roast chicken.

What is polenta called in America? ›

Both grits and polenta fall under the heading of cornmeal, which is essentially a coarse flour, or “meal,” made from dried corn.

You can serve this basic side dish on its own or alongside protein such as Pressure-Cooker Short Ribs, pan-seared chicken, or seafood. Here, we're sharing our favorite ways to serve polenta for dinner as well as a few creative variations on this satisfying staple.

Yes, both grits and polenta are made from ground corn, but the main difference here is what type of corn. Polenta, as you can probably guess from the color, is made from yellow corn, while grits are normally made from white corn (or hominy).

Polenta is high in protein and fiber, but compared to rice, pasta, or potatoes, it's much lower in calories and fat, yet still provides a source of complex carbs that are much-needed for energy. So, why not to try polenta out for your next meal?

Fortify your base. Polenta is usually made with water or milk, which results in a more neutral flavor. Next time you make it, try using a liquid with a little more personality: stock, either vegetable or otherwise, and coconut milk will both add depth to the final dish.

In Italy, you'll find polenta made from yellow cornmeal or white cornmeal, though yellow is more common. The best polenta is made from stone ground corn, which comes in a coarse, medium, or fine grind. Cornmeal labeled polenta is usually a coarse-grind, but you can make the dish with a medium or fine-grind.

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!

The 45 minutes of cooking time is crucial. I always thought my polenta looked done after 15 or 20 minutes of cooking, but just because it's thickened doesn't mean the cornmeal has cooked through. Keep on cooking until it tastes creamy, corny, and a little bit sweet. That extra time makes all the difference.