Parmesan Polenta Recipe - The Cookie Rookie® (2024)

FAQs

What is Parmesan polenta made of? ›

Creamy polenta is an amazing Italian recipe of cooked yellow cornmeal in a seasoned broth and finished with butter and parmesan cheese for the perfect side dish.

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.

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.

The difference between them comes down to the grain itself. 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.

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).

Made with coarse stone-ground cornmeal, polenta is often referred to as “Italian grits.” Like grits, polenta is a hearty porridge with a grainy texture. Polenta originated in Northern Italy where it was essential to many peasant and working class families—a simple yet satisfying dish.

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 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. It is a versatile food that can be served chilled or warm.

Polenta is basically cornmeal mush, and it can be made with any kind of cornmeal, ground coarse, medium or fine.

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.

Can I eat raw polenta? ›

In fact, it's one of the easiest raw entrees I've ever created. The polenta is nothing more than corn and pine nuts whipped together in the food processor, and the topping is a quick little salad of cherry tomatoes and kale.

You must allow the cornmeal to swell and become fully cooked. That way, you emphasize the sweet corn flavor; uncooked cornmeal has an unpleasant bitter taste. There's no getting around the fact that you need nearly an hour to make real polenta, but it's not such a chore.

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?

In a large, deep saucepan, bring 5 cups of water to a boil. While whisking constantly, add polenta in a slow, steady stream. Reduce heat to medium, cook until thickened, stirring occasionally with a wooden spoon, about 15 minutes. Remove pan from heat and stir in cheese, heavy cream, and butter.

Polenta is cornmeal made from ground flint corn. Typically, it's coarsely ground yellow corn, but sometimes it's finely ground yellow or white corn.

Gnocchi (pronounced nyo-kee) is the name for round dumplings made with flour and potatoes, or with semolina or yellow polenta flour.

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.

Polenta (/pəˈlɛntə, poʊˈ-/, Italian: [poˈlɛnta]) is a dish of boiled cornmeal that was historically made from other grains. The dish comes from Italy.