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How to Make Polenta
Making Polenta is so very easy. NOTE: The total time to make this recipe is long because most of the time is spent on soaking and cooling the polenta
Course
Appetizer, Main Course
Cuisine
Italian, Spanish
Prep Time
5
hours
Cook Time
25
minutes
Total Time
5
hours
25
minutes
Servings
4
people
Calories
152
kcal
Author
Healing Tomato
Ingredients
4
cups
water
to soak the corn meal
1
cup
yellow corn meal
the precooked version
1/8
tsp
baking soda
2
cups
water
to cook the corn meal
1
tsp
salt
1
tsp
Thyme
optional, Use fresh thyme only
Instructions
In a bowl, add the yellow corn meal, baking soda and the water to soak
Soak for 1.5 hours
In a pan, add salt, Thyme and water. Bring to a boil
Drain the excess water from the soaking corn meal
Slowly add the yellow corn meal with one hand while stirring the other
Keep stirring until completely blended and thickened
Remove the polenta from heat and immediately spread it on a baking tray
The layer should be even.
Let it cool in the refrigerator for about 3 hours
Make any shapes from it using a cookie cutter
Notes
- You can freeze this recipe for up to a month