Here's Everything You Need to Know About Polenta (2024)

FAQs

What is the difference between grits and polenta? ›

Grits are either stone-ground (aka old-fashioned grits), which are ground with the germ intact and have a coarse texture, or quick cooking, which are more finely milled. Polenta is typically made from medium- to coarsely-ground flint corn and tends to have a flakier texture than grits.

A ratio of five parts liquid to one part cornmeal by volume produces polenta that's fully hydrated and cooked through, without any little raw, gritty bits. An optional presoaking step helps hydrate the cornmeal and cuts down on actual cooking time.

Polenta: Nothing plain about it

Toppings can include everything from venison, fish, rabbit, wild boar and braised veal to mushrooms, tomato sauce and melted cheese. It can also be used in desserts, including biscuits, pies and pancakes. Some even eat it with Nutella.

Differences between cornmeal and polenta

Cornmeal is made by grinding dried corn kernels – yellow, white or blue – into fine, medium and coarse textures, while polenta is made from a specific variety of corn called flint corn. Polenta also has a coarser texture than most types of cornmeal.

Polenta, slow simmered ground corn, is eaten in many ways, as a main or side dish. It can be served simply, with just butter and cheese, or topped with sauce. It is often spread out to dry a bit and then baked, fried or grilled.

However, cornmeal polenta is by far the most common preparation and today, particularly in the United States, when you hear the term "polenta," it refers to the cornmeal version.

Polenta is high in protein and fiber, but compared to rice, pasta, or potatoes, it's much lower in calories and fat, yet still provides a source of complex carbs that are much-needed for energy. So, why not to try polenta out for your next meal?

Polenta is a healthful food choice with several nutritional benefits. Polenta may be good for health as it contains fiber and protein. It is also rich in complex carbohydrates, low in fat, and more. Polenta is cooked cornmeal that can be eaten as a side or used in a variety of recipes, from bread to desserts.

You can serve this basic side dish on its own or alongside protein such as Pressure-Cooker Short Ribs, pan-seared chicken, or seafood. Here, we're sharing our favorite ways to serve polenta for dinner as well as a few creative variations on this satisfying staple.

Cook the Polenta Longer

I always thought my polenta looked done after 15 or 20 minutes of cooking, but just because it's thickened doesn't mean the cornmeal has cooked through. Keep on cooking until it tastes creamy, corny, and a little bit sweet. That extra time makes all the difference.

How to avoid lumps in polenta? ›

You could use a spoon, but whisking as it thickens will break up clumps and make polenta that is creamier throughout. (If using a spoon at the beginning, you'll have to whisk vigorously for a while to break up clumps. Polenta should look like loose scrambled eggs in the pan.

What Is the Difference Between Polenta and Semolina? As polenta is made from corn, it's gluten-free. Semolina, on the other hand, is coarsely ground, high-gluten durum wheat used to make pasta, cakes, and breads. Photo by Getty Images.

Polenta is done when the texture is creamy and the individual grains are tender. Turn off heat and stir the butter and cheese into the polenta, if using. Serve immediately, or cover the pan to keep it warm before serving.

Creamy polenta, enriched with a little butter and Parmigiano-Reggiano cheese, is one of my favorite Italian comfort foods. A blend of medium and finely ground cornmeal creates the best texture. I love to top it with shrimp, mushroom ragu, or serve it alongside roast chicken.

Instant or quick-cooking polenta will be finely ground, resembling regular cornmeal, so that it can absorb the cooking liquid in just a matter of minutes. Traditional-style polenta grains will be medium- or coarse-ground for the best texture.

You want coarse, stone-ground yellow corn to make the most delicious polenta. Instant polenta is parboiled, and while it does cook in less time than it takes to boil water, the trade-off is that the final product is often a gummy, gloopy mess. So, always avoid it. For the real deal, the extra time is worth it.

After you open the Polenta, it will last 5-7 days in the fridge, but do not freeze it!

When stored properly, uncooked polenta has a considerable shelf life. Sealed packages of dry polenta should last for about 10 months from the date of production if kept in a cool, dry place. Beyond the "best by" date, polenta may remain good to eat if the package is still intact and shows no signs of spoilage.

Yes, both grits and polenta are made from ground corn, but the main difference here is what type of corn. Polenta, as you can probably guess from the color, is made from yellow corn, while grits are normally made from white corn (or hominy).

Polenta is often associated with regional Italian dishes. When it comes to everyday cooking, though, the two are more or less interchangeable, and if shopping for recipe ingredients, you are safe buying polenta, grits, or simply coarse-ground cornmeal.

What do Italians call grits? ›

To summarize: polenta is a porridge made (generally) from corn. It is often finished with cheese. It could be fairly stated that polenta is Italian grits.