Easy Homemade Polenta

I have been purchasing polenta in tubes from the grocery store occasionally ever since I discovered it 2 years ago. We love to slice and fry it in just a tiny bit of olive oil and seasoned with salt and pepper. However, the tube runs about $4 and for a single dinner side.  That is pretty steep, so it is more of once in awhile treat for us.

I decided to do some research and discovered that it was pretty simple to make polenta yourself and much cheaper to buy a bag of cornmeal to do it. For about the same price, I am able to make about 5 of the those little tube-sized portions. I also had the option of making it like I did here- more like a grits consistency.  If I let it sit over night in the fridge it becomes easy to slice and fry. So to my husbands delight we are able to have it more often now without guilt! This recipe for homemade polenta makes a great grain and gluten-free side for meals.

Easy Homemade Polenta

Ingredients:

• 1  cup medium or coarse cornmeal
• 2 cups water
• 2  cups milk
• 3 Tbsp. butter
• 1/4 cup grated parmesan cheese
• 2 cloves crushed garlic
• 1/2 tsp. ground black pepper

Directions:

1. Bring water to a boil in a large saucepan.
2. Slowly stir in cornmeal, milk, garlic, and pepper.
3. Reduce heat to medium, cook for 2 minutes, whisking frequently.
4. Cover, reduce to low and simmer for 40 minutes stirring with a wooden spoon every 10 minutes.
5. When mixture begins to pull away from sides of pan-stir in Parmesan cheese and butter.
6. Serve warm as is or topped with a sprinkling of fresh grated Parmesan, salt, and pepper.

Polenta is delicious fried as well. When preparing my polenta this way I pour it into a shallow pan and refrigerate for several hours until firm. Then, I cut it into slices and cook over medium heat in a little bit of olive oil and season with salt and pepper.

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Easy Homemade Polenta

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 4

Author Alea

Ingredients

• ▢ 1 cups medium or coarse cornmeal
• ▢ 2 cups water
• ▢ 2 cups milk
• ▢ 3 Tbsp. butter
• ▢ 1/4 cup grated parmesan cheese
• ▢ 2 cloves crushed garlic
• ▢ 1/2 tsp. ground black pepper

Instructions

• Bring water to a boil in a large saucepan.
• Slowly stir in cornmeal, milk, garlic, and pepper.
• Reduce heat to medium, cook for 2 minutes, whisking frequently.
• Cover, reduce to low and simmer for 40 minutes stirring with a wooden spoon every 10 minutes.
• When mixture begins to pull away from sides of pan-stir in Parmesan cheese and butter.
• Serve warm as is or topped with a sprinkling of fresh grated Parmesan, salt and pepper.
• Polenta is delicious fried as well. Once preparing my polenta this way I pour it into a shallow pan and refrigerate for several hours until firm, slice and cook over medium heat in a little bit of olive oil. Season with salt and pepper.

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