To find out how to cook polenta, I headed to Eating Out Loud. I needed to find out how to cook polenta because my next cupcake has polenta as an ingredient. Since I was making polenta anyway, we decided to have it for dinner. Polenta is a cheap and easy way to have a dinner that looks incredibly gourmet. For the best effect, be sure to call your polenta dinner “polenta with ragout and pan seared beef” rather than “cornmeal with tomato sauce and hamburger meat.”
Cooking polenta is really easy, and the best part (depending on how you look at it) is that you can cook polenta instead of taking a trip to the gym. It involves stirring a very heavy cornmeal mush for about thirty minutes – an incredible arm workout! First, you’ll need to buy some uncooked polenta. Polenta is essentially cornmeal, and any old cornmeal would work just fine. However, according to a helpful discussion thread on Chowhound, polenta has more of a standardized grain size. I purchased my uncooked polenta from the bulk bin at Whole Foods. Bob’s Red Mill also sells it. Below you’ll find the polenta cooking technique as found on Eating Out Loud, along with my notes.
Coming up next, I’ve got a post about polenta cupcakes that somehow morphed into awesome moist corn muffins.