This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Polenta
Polenta is made from maize meal and can be prepared in a number of ways. In this recipe, it is cooked in milk, then moulded and set before being fried.
224 K 3.9/5 (66 reviews)
1 hour 30 min.
Easy
1.85 €
1 kg 400 g
6 IngredientsLast modified on: May 24th 2022
1 litre 
300 g polenta meal
50 ml 
Times for this recipe
Preparation: 10 min.
Resting: 1 hour
Cooking: 20 min.
All in all: 1 hour 30 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 10 min.
Stage 2 - ⌛ 1 min.
Trickle in 300 g polenta meal while whisking...
Stage 3 - ⌛ 3 min.
...and beat until the polenta thickens...
Stage 4
...and the mixture is smooth.
Check the seasoning
Note: If you want a creamy, supple polenta, a bit like a purée, and stop there without toasting it afterwards, reduce the weight of the polenta powder to 200 gr per liter of milk, and possibly add 50 gr of cream or butter at the end of cooking.
Check the seasoning
Note: If you want a creamy, supple polenta, a bit like a purée, and stop there without toasting it afterwards, reduce the weight of the polenta powder to 200 gr per liter of milk, and possibly add 50 gr of cream or butter at the end of cooking.
Stage 5 - ⌛ 1 hour
For fried polenta
Pour the mixture into a large flat tray or dish and spread it out evenly.Leave to cool and set for at least 1 hour.
Stage 6 - ⌛ 3 min.
Cut lines with a knife, first in one direction...
Stage 7 - ⌛ 3 min.
...then across the other way...
Stage 8
...to will give you small cubes of polenta.
Stage 9 - ⌛ 7 min.
Fry these in a little olive oil in a frying pan...
Stage 10
... rolling them around until golden brown all over.
Remarks
You can also make polenta just using water, but I don't find this as good.
Keeping: A few days in the fridge, covered with plastic film.
Source: Home made.
How much will it cost?
- For 1 kg 400 g : 1.85 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipeSee them all 8
Polenta with artichokes and mushrooms
For this recipe, we're going to mix together soy-sautéed mushrooms, already-cooked purple artichokes, and toasted polenta cubes, for a very tasty dish.
18 K 1 hour 20 min.
Curried polenta
Made like a classic polenta, then pepped up with curry powder and mixed with morsels of separately cooked globe artichoke.
31 K 45 min.
Polenta parmentier
This recipe is similar to a shepherd's pie, but the meat is accompanied by vegetables, and the mashed potatoes are replaced by a delicious cheese polenta.
25 K 1 hour 35 min.
Polenta with Mont d'Or
This recipe offers you a way to make polenta that will turn out creamy, with the woody notes of the Mont d'Or.
30 K 35 min.
Rata-tart
"Rata-tart" is a tart filled with ratatouille and polenta. The layer of polenta in the bottom separates the pastry from the ratatouille and so keeps it crisp.
87 K4.2 1 hour 15 min.
This recipe uses (among others)
Milk
Like these other recipes: Mouna, Doughnuts, Tomato, mustard and tuna cake, Pretzels, Bonnevaux apple tart, ... See them all 63
Polenta meal
Like these other recipes: Polenta à la Comtoise, Polenta with beetroot tops, Creamy polenta with green asparagus, ... See them all 3
Olive oil
Like these other recipes: Beef braised in reduced red wine, Frichti from Bruxelles, Paella, Bruschetta and mozzarella, Stuffed baguette , ... See them all 542
Pepper
Like these other recipes: Seafood sauerkraut, Potted meat (rillettes), Beans with tomatoes, Rice à l'italienne, Green avocado salad, ... See them all 647
Other recipes you may also like
Green parsley sauce
This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe. February 21th 2011547 K 44.3 25 min.
French baguettes
This classic of French baking is rather different from the recipe for leavened bread, it's a question of making a good crust and light crumb along the whole length. To succeed, you should know that there are two secrets: water first of all (much more than for normal bread), and the working of the dough, which is also very different. October 24th 20171.10 M 364.7 5 hours 6 min.
Bechamel sauce
Bechamel sauce is a classic, made from a cooked butter-flour mix called "roux", where milk is added and slowly cooked. We get a thick sauce, used in many recipes. June 13th 2024448 K4.3 20 min.
Stewed rhubarb
This is perhaps the best known use of rhubarb, and can be used as the basis for other recipes. October 13th 2010306 K4.4 55 min.
Spinach fritters
This Indian inspired recipe gives a delicious contrast betwen the hot crispy fritters and the cool, slightly sharp herb dressing. May 20th 2015247 K3.3 2 hours 6 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-23)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.