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Aug 14, 2012 10:51 PM

No stir polenta check it out

Ok, so it it's semi stir, but it has great results. I used Anson Mills organic polenta. I originally wanted a firm polenta for grilling, but ended up with a creamy polenta. Most polenta recipes I've made firmed up fast, this maintained it's creaminess. I followed the recipe, but I used tin foil instead of a paper bag and had good results, I would imagine parchment paper would work well too. All the dyes and chemicals in paper bags are off putting for me. 30 mins worked for me.

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  1. Only problem with the video is she's got at least a total daily allowance of salt in that mix.
    What's the water/salt/corn meal ratio? Or did I miss something.

    3 Replies
    1. re: todao

      4 c water to 1 c polenta. I used about a tbs of salt.

      1. re: free sample addict aka Tracy L

        Thank you. I noticed in the video that she said she didn't know why the paper worked. It simply acts as a gasket; and holds the heat and moisture in better than just a lose fitting lid; our foil served the same purpose.

        1. re: todao

          Yeah, I've used the same technique braising and making rice while camping. Just thought I'd share for folks who love polenta but hate to stir.

    2. I have used this chowhound post for years and always have perfect polenta. No paper or parchment; just perfect polenta:

      3 Replies
      1. re: smtucker

        I use that one too, but it is 100+ degree here. I needed something that wouldn't heat up the kitchen after I just cooled down the house.

        1. re: free sample addict aka Tracy L

          Ah yes. There is that of course. Makes perfect sense.

        2. I make polenta in the slow cooker. 4 cups cold water, 1 cup cornmeal, 1 tsp salt, cook overnight. Next morning I add a bag of shredded cheddar cheese and a little hot pepper---stir until all is melted---put in bread pan and chill until it sets up---slice and fry.