Polenta is often prepared as a porridge-like dish similar to grits, made by cooking cornmeal in water over low heat. It needs to be stirred often and cooked slowly.

We know that whole grains are good for us and we should eat more of them. When it comes to cooked grains, oatmeal, quinoa, and brown rice may come to mind. Not many of us will think of corn. Corn is a flexible whole grain that can be eaten not just as corn on the cob and popcorn, but also as cornmeal, grits, and polenta.

To prepare, in general, the ratio is 1 cup cornmeal to 4 cups of liquid. This liquid can be water, milk, or stock. While it cooks, stir occasionally. The consistency will go from soupy to porridge-like. You can adjust the amount of liquid as it cooks. Add more water if it’s still gritty. Polenta can take 45 minutes to 1 hour to cook.

To speed up the cooking time, you can soak the cornmeal in room temperature water for 8 to 12 hours before cooking. The polenta will only need to cook for about 7 to 8 minutes after that.

Polenta can also be fried or grilled. After cooking in water, pour it into a greased sheet pan. Spread it out evenly, then cover with plastic wrap. Refrigerate it for a few hours or overnight. The polenta should set into a firm block. You can then slice it up and pan-fry or deep-fry it.

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