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Basic Italian Polenta


Grate or shred 1/2 cup cheese such as Parmesan, Romano, Fontina or Monterey Jack for topping.

Sauce: Any meat or tomato sauce that is intended to spoon onto pasta.

In a large, deep pan over high heat bring water and sea salt to a boil; gradually stir in polenta. Reduce heat and simmer gently, stirring frequently to prevent sticking until mixture is very thick (about 30 minutes); use a long-handled spoon because mixture pops and bubbles and can burn.

Stir in butter, if you wish, and more salt if needed.

Oil a deep medium sized bowl, spoon polenta into bowl and let set for 10 minutes. Invert onto a flat plate. Mixture will unmold and hold its shape. Cut polenta into thick slices and serve hot. Top with your favorite tomato sauce and freshly grated parmesan cheese.

Makes 6 Servings.

Basic Italian Polenta



Products Used in this Recipe

Flours & Meals
Corn Grits Polenta

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Baking Aids
Sea Salt

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1 Review

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Dianna Blankenship April 8, 2013

Tastes great, easy to make, better that pasta, very filling. My husband and I love it.

Makes a great snack or great for company treat.
Mix 1/2 cup almond flour and 1/2 cup of Italian 3 cheese mix and place on top. Bake in oven a couple minutes .

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