Instant Polenta

servings
Serves 6
prep time
15 minutes
cook time
30 minutes
Pile of freshly made polenta on a wooden board with a wooden spoon

A heap of soft, yellow polenta ready to be served or added to a dish. Stock photo.

From Teen Cuisine New Vegetarian by Matthew Locricchio (Skyscape 2012)

Ingredients

  • •1½ teaspoons salt
  • •30 ml (2 tablespoons) extra-virgin olive oil
  • •320 grams (2 cups) instant polenta

Preparation

  1. On your mark, get set, cook!

    • Combine 1½ liters (6 ½ cups) water, salt, and olive oil in a 5½ liter (6-quart) pan with a lid. Bring to a boil over high heat.
    • Slowly pour in the polenta and stir with a wooden spoon or a whisk to break up any lumps. Be careful that you don’t splash yourself.
    • Reduce the heat to low, cover the pan, and simmer for 12 to 15 minutes. Remove the lid and stir occasionally to prevent sticking.
    • Rinse a 23 cm (10-inch) square or round glass or metal baking dish with cold water but don’t dry it. Place it next to the stove.
    • Carefully pour the cooked polenta into the wet baking dish. With a wet spoon or rubber spatula, smooth the surface of the hot polenta to even out the thickness.
    • Let the polenta cool completely and become firm. It will take about 20 minutes. Once it is cool, it is ready to cut into slices for your recipe.
    • Polenta can also be covered with plastic wrap and refrigerated. It will keep for up to 1 week.

Other serving suggestions:

• When the polenta has finished cooking in the pan on the stove, add 42 ½ grams (3 tablespoons) butter and 220 grams (½ cup) freshly grated Parmigiano-Reggiano cheese. Mix well and serve immediately.

• Fry polenta slices in 14 ml (1 tablespoon) olive oil and 14 grams (1 tablespoon) butter combined. Brown the slices for about 3 to 4 minutes on each side, turning carefully with a spatula. Serve as a side dish or under your favorite pasta sauce topped with grated cheese.

Chef’s Tip: To clean the polenta pan, fill the pan with cold water and let it soak while you are enjoying your meal. By the time you have finished, cleanup should be a snap!

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gluten-freeone-pot mealsveganvegetarian

About the author

IACP-winner Matthew Locricchio acted in film, television and on the West Coast and New York stage beginning mid-1970s. After a career spanning thirty years, Matthew decided to use his love of cooking to inspire young people to learn confidence in the kitchen. He is the author of several international cookbooks including a collection for younger cooks – The International Cookbook for Kids, The 2nd International Cookbook for Kids, and Superchef series. Older youth will enjoy Teen Cuisine and Teen Cuisine New Vegetarian,  his last title. In April 2013 this book won the International Association of Culinary Professionals 2013 award as Best Cookbook for Children, Youth, and Family. He died at his home in New York City on January 9, 2019.

Courtesy photo

Matthew Locricchio

Matthew Locricchio

After an acting career spanning thirty years, Matthew Locricchio used his love of cooking to inspire young cooks to be confident in the kitchen. He was the author of numerous books, including a series of international cookbooks for children.

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