Polenta has humble origins as a peasant food, but there’s no denying its versatility in the modern kitchen. What is polenta served with? It makes for a wonderful creamy base for slow-cooked meats, and is an ideal crumbing agent for fried chicken. It makes a fine addition in cakes and desserts too – the honey, polenta and buttermilk-ricotta pudding is one of our favourites.
If you’re wondering how to make polenta, that depends on the variety. Yellow polenta – or cornmeal – is found more readily in supermarkets; the coarsely ground variety results in a thicker, fuller and creamier texture – our preference – while the finely ground stuff gives a looser viscosity. Instant polenta is good for speedy cook-ups, though it has a grainier texture, and you lose some of that prized nutty flavour in the express process. As for white polenta, make sure you put aside plenty of time – you’ll be stirring that pot for a good 30 minutes or so.
Here we have a comfort food polenta recipe served with large meatballs, plus creamy polenta served with roast pumpkin and a polenta-crust pie with bacon and tomato. As for sweet polenta recipes, you’ll find polenta puddings; ricotta cheese polenta and apple fritters; and a gluten free polenta cake made with ricotta and lemon-rosemary syrup. Whatever you choose, these recipes make polenta the hero, rather than the sidekick.
Here are our best polenta recipes.