Overloading the Machine

Polenta Pieces

Recipes / Main Courses

Based on the recipe from Mollie Katzen's Sunlight Cafe by Mollie Katzen

  • 1-3/4 cups water
  • 1 teaspoon salt
  • 1-1/2 cups coarse cornmeal (polenta)
  • 1 cup cold water

Pour 1-3/4 cups water into a medium-sized saucepan, add the salt, and bring to a boil. Meanwhile, place the polenta in a bowl with the cold water, and stir until it is completely moistened.

Turn heat under the boiling water down to a simmer, and spoon in the wet polenta. Stir with a wooden spoon, and cook over medium-low heat for about 5 to 8 minutes, or until very thick.

Turn the polenta out onto two dinner plates, spreading it into a thin circle all the way to the rims of the plates. Let it cool for at least 1 hour. It will become very firm.

Cut the polenta into cubes or dice.

I had to add another 1/4 cup or so of water near the end of the cooking time to prevent sticking.

See Crispy Southwest Polenta Hash.

This page was last modified on 2011 December 20.