2 lb + 3.2 oz 
10.6 oz polenta meal
1.8 oz 
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 10 min. | 1 hour | 17 min. | 1 hour 27 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 10 min.
Cooking the polenta
Bring 2 lb + 3.2 oz milk to a boil in a large saucepan.Season with salt and pepper.
Stage 2 - 1 min.
Trickle in 10.6 oz 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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,110 Kcal or 8,834 Kj | 70 gr | 89 gr | 164 gr |
| 106 % | 27 % | 8 % | 25 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 150 Kcal or 628 Kj | 5 gr | 6 gr | 12 gr |
| 7 % | 2 % | 1 % | 2 % |
How much will it cost?
Some recipes that use this recipe
Firied fillet of sea bream with polenta
A fillet of blackspot sea bream (though you can use another fish), fried rapidly and served with a creamy cheese polenta and sautéed cherry tomatoes.
35K4.3 23 min.
Taos hotpot
This hotpot inspired by a stay in Taos (New Mexico) is a mix of different meat and vegetables cooked long and slow, served with polenta. The preparation is rather long, as is the cooking time, but it reheats very well.
24K 3 hours 14 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.
60K4.5 1 hour 15 min.
Polenta with spinach and soft-poached egg
A "cake" of fried polenta, blanched spinach and a soft-poached egg on top, with a cream, shallot and white-wine sauce poured over just before serving.
52K5 1 hour 11 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.
4,472 31 min.
Source
Home made.
This recipe uses (among others)
 | Milk: You can get more informations, or check-out other recipes which use it, for example: Hamburger buns, Bechamel sauce, Flognarde, Prune Far, Gougères, ... All |
 | Polenta meal: You can check-out other recipes which use it, like for example: Polenta with beetroot tops, ... All |
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Filet mignon with asparagus, Breton leek and mushroom tart, Alsatian-style salad, Beef braised in reduced red wine, Tomato meat balls, ... All |
 | Salt: You can get more informations, or check-out other recipes which use it, for example: Nanou's tuna tart, Chocolate rolls (petits pains), Vegetable tian, Roast Brussels sprouts with sage and lemon, Polenta with beetroot tops, ... All |
Other recipes you may also like
Taos hotpot
This hotpot inspired by a stay in Taos (New Mexico) is a mix of different meat and vegetables cooked long and slow, served with polenta. The preparation is rather long, as is the cooking time, but it reheats very well.24K 3 hours 14 min. January 10th 2018
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...1.5M 714.6 2 hours 38 min. October 3rd 2019
Almond cream or frangipane
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).399K 25 44 min. January 23th 2022
Chocolate mousse
Here is a simple quick recipe for chocolate mousse. It is just necessary to be careful at the final stage, when mixing the melted chocolate and the beaten egg-whites.449K3.7 40 min. February 21th 2011
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are,...5.1M 64 4 days 15 hours 50 min. December 11th 2021
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2022-07-03)
Note: We'll never share your e-mail address with anyone else.
Post your 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.