When you’re in need of a speedy, satisfying supper, there’s nothing handier than polenta—if, that is, you know our strategies for making it quick and easy to whip up. Read on for my streamlined recipe for the lush, subtly nutty porridge, as well as a trio of toppings to suit any mood.
Behind the Recipes
Cozy Up to Creamy Polenta Any Night of the Week
A pinch of baking soda gives this lush, corny favorite weeknight potential.
By and
Published Aug. 6, 2024.
Polenta’s soothing creaminess develops when the pectin holding the corn’s cells together softens and the starch inside the cells swells with water and becomes tender. But that can take as long as an hour. To hurry the process, you can give the pectin a head start. A pinch of baking soda releases sodium ions that displace some of the calcium that holds the pectin in place, softening it quickly and allowing the golden porridge to be prepared in just 30 minutes.
Polenta is typically whisked or stirred as it bubbles on the stovetop. Patient, persistent agitation pushes the grains away from the heat and keeps them moving relative to each other. Otherwise, high heat at the bottom of the pot causes corn particles to adhere to the cookware; then, more corn bonds to that gluey mass, creating a thick, clumpy layer.
The good news is that you can also prevent sticking by lowering the flame as much as possible after the mixture comes to a boil. Now you have a virtually hands-free meal base in only half an hour.
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The buttery, corny nuances of polenta work well with a variety of toppings. Poached and braised foods are particularly nice for spooning atop the creamy porridge since the savory cooking liquid can be thickened to create a built-in sauce.
Plump shrimp and delicate zucchini ribbons are highly compatible in a fresh, light topping. Brine and poach the crustaceans to keep them juicy; then, give a butter-lemon sauce depth with white wine, oregano, and parsley before adding cornstarch for viscosity.
When to Stop Cooking Polenta
For soft, spoonable polenta, pull the pot off the heat when the largest grains are just tender and the mixture is a little runny—but don’t serve it just yet.
Instead, allow the porridge to rest briefly. After 5 minutes of cooling, the pectin in the corn will set to a lush, velvety consistency. Swiped with a whisk, freshly cooked polenta will leave a faint trail. After a short rest, it will be just thick enough to be scooped with a spoon.
Sweet Italian sausage and red bell peppers are a classic Italian American partnership. Parcook the links in water, and then pierce the casings to release fat and let them sizzle until a rich fond forms. Add garlic and oregano, deglaze with dry red wine and chicken broth, and thicken with flour.
Licorice-y fennel bulb and earthy chickpeas are a tempting vegetarian duo. Start by browning the fennel and sautéing tomato paste, red pepper flakes, and garlic; deglaze with dry Marsala. Then, stir in crushed tomatoes and chickpeas and add body with the starchy aquafaba from the beans.
