Skip to main content
Epicurious
Cookbooks

Polenta

We served the polenta with Braised Lamb Shanks with Tomato and Fennel (page 260), but it is equally delicious with chicken, veal, or pork, or as part of a vegetarian meal with a salad.

Recipe information

  • Yield

    Makes 2 1/4 cups

Ingredients

4 cups cold water
1 teaspoon coarse salt
1 cup polenta
2 tablespoons unsalted butter

Preparation

  1. Bring the water to a boil in a medium saucepan; add the salt. Stirring constantly, slowly add the polenta, letting the grains pass through your fingers in a steady stream. Reduce heat; simmer, stirring constantly, until the polenta is tender but not mushy, 30 to 35 minutes. Remove from heat, and stir in the butter. Serve hot.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsPorridgeItalianEuropeanPolentaRice & GrainsSideDinnerVegetarianNut FreeGluten Free5 Ingredients or FewerCookbooks
Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
29 Ricotta Recipes for Dinner, Dessert, and More
Put that half-full tub to use with recipes that go beyond the Italian American classics.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Speedy Chicken Stroganoff
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
31 Cashew Recipes That Go Beyond the Snack Bowl
Like Sri Lankan cashew curry and vegan stuffed shells.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.