Soft Polenta: Double-Boiler Technique
This technique produces flavorful polenta without a great deal
of hands-on attention. Use it when you will be in the kitchen
attending to other tasks.
- 6 cups boiling water
- 1 tablespoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1 cup coarse-ground polenta
- 2 tablespoons butter
- 2 ounces Parmigiano-Reggiano cheese, grated
- Fill the bottom half of a double boiler with enough water so
that it will touch the second half when it is inserted. Bring the
water to a boil, reduce the heat, and keep the water at a
- Place the 4 cups of boiling water in the top portion of the
double boiler, stir in the salt and polenta, and set it in the
bottom half of the double boiler. Bring the water and polenta back
to a boil, cover very tightly, and simmer over medium-low heat
until the polenta is soft and tender. Every 20 minutes or so,
remove the lid, and stir the polenta, using a long-handled wooden
spoon. Continue this process, adding additional water as necessary,
until the polenta is thick, tender, and pulls away from the sides
of the pot, about 1-1/2 hours. Add the butter and cheese during the
last 10 minutes of cooking. When it is done, remove the polenta
from the heat, pour onto a large platter or bowl or into individual
dishes, and serve immediately.
by Michele Anna Jordan
Copyright © 1997 Michele Anna Jordan.
Reprinted by permission.
Making Soft Polenta
Polenta Recipes (by Michele Anna Jordan)
Additional Polenta Recipes
This Archived Page created between 1994 and 2001. Modified August 2007