This creamy, soft polenta is a delicious side dish or entrée! Because I pulse the cornmeal in the blender before I cook it, it comes together in no time, so it's perfect for busy nights.
- 1 cup stone-ground polenta*
- 4 to 4 1/2 cups water, divided
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon sea salt, more to taste
In a blender, pulse the dry polenta to make the granules less coarse. This gives the polenta a creamy texture and helps it cook faster. Remove from the blender and run your hands through the dry polenta to make sure there aren’t any lumps.
In a medium pot, bring 3 cups of water to a high simmer. Slowly whisk in the polenta. Add 1 more cup of water and simmer for 15 minutes, stirring frequently. If your polenta is very thick, whisk in the remaining ½ cup water. The polenta should be creamy.
Turn off the heat and whisk in the olive oil and sea salt. Cover and let stand for 5 minutes. Season to taste and serve hot.
Note: Polenta will thicken as it sits. If you are not serving it immediately, you can reheat it by whisking in more water or olive oil to make it smooth and creamy again.
*I use Bob’s Red Mill