Soft polenta
April 16, 2026
Recipe from Yvonne Dean, Chef, Sumac Community Food Centre
How it should turn out: Creamy, smooth without lumps, and slightly thicker than a pureed soup.
Recipe
Ingredients
- 1 cup cornmeal
- 4-5 cups water or stock
- Butter or olive oil + salt
- Optional: grated cheese, cream, fresh herbs
Method
- Bring the liquid and salt to a medium boil in a heavy bottomed pot. Choose a pot sized so that the water and polenta come up to about two-thirds the side of the pot.
- Slowly and steadily pour the cornmeal into the boiling water, whisking constantly to avoid forming lumps. Use your whisk to reach the edges of the pot and ensure nothing sticks to the sides or bottom.
- Bring the mixture down to a low heat and cook for 30 to 40 minutes. Stir often using your whisk and a wooden spoon or stiff-bottomed spatula
- Once the cornmeal is soft, smooth and thickened, add additional fat (optional: cheese/dairy/herbs) and adjust the salt
- Leave covered with a tight lid somewhere warm until ready to ladle into shallow bowls for serving. Polenta will quickly form a skin on the surface, so serve ASAP!
