Captain Rico Live from the bay

Basic Polenta

Coarse cornmeal whisked into boiling water and simmered until thick and creamy. The base for pizza crusts, casseroles, or a creamy side.

Basic Polenta
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Prep: 2 min Cook: 35 min Servings: 4

Ingredients

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Method

  1. Bring 5 cups water to a boil in a large saucepan.
  2. Whisk in the cornmeal a little at a time.
  3. Drop to a simmer. Cook 30 minutes, stirring often, until thick and creamy.
  4. Stir in salt.
  5. Serve warm and creamy, or pour into a pan and refrigerate 1 hour to set for slicing.

Nutrition per serving (estimated)

  • 218 cal
  • 4.2g protein
  • 1g fat
  • 46.8g carbs
  • 2.3g fiber
  • 0.9g sugar
  • 4mg sodium
About the ingredients
coarse cornmeal Zea mays
Cornmeal is dried maize kernels milled to a coarse meal. Whole-grain (stone-ground) cornmeal retains bran and germ (canonical, matrix only fragmented); commercial degermed cornmeal removes germ/bran (matrix-removed, leans noncanonical). Carbohydrate-dominant, provides fiber, magnesium, and B vitamins when whole.
salt NaCl
Crystalline sodium chloride, harvested by evaporating seawater or mining rock-salt deposits. Used as seasoning and preservative since antiquity—central to trade and food economies for millennia. A mineral, not a plant food, and a sodium isolate; noncanonical to WFPB.