Printer Friendly Version

BellaOnline's Italian Food Editor

Firm Polenta Recipe

Some of my favorite memories of the Veneto are the festas in little towns. A standard item on the menu was grilled sausages and grilled polenta. This recipe will give you polenta firm enough to broil or grill.

Firm Polenta Recipe



  1. In a saucepan heat the water and salt over medium-high heat.
  2. Bring to a simmer, but don't let it boil.
  3. Slowly whisk the polenta into the simmering water. Whisk constantly until it begins to thicken, about 3 minutes.
  4. Add the thyme, cheese, and olive oil.
  5. Reduce the heat and simmer, stirring regularly, until it is very thick.
  6. Oil a 9"x5" bread pan.
  7. Fill the pan with the polenta. Smooth the polenta out evenly.
  8. Cover the pan and refrigerate overnight.
  9. Remove from the refrigerator and flip over onto a cutting board. The polenta should slide out of the pan.
  10. Slice the polenta about 1/2" thick.
  11. Place on an oiled cookie sheet and sprinkle. Broil until hot and lightly browned, flip and broil on the other side. You may also grill the polenta on aluminum foil or a vegetable grill.

Baccalà Fritte with polenta is a classic dish of Vicenza.

Add to Google
Add to My Yahoo!

Italian Food Site @ BellaOnline
View This Article in Regular Layout

Content copyright © 2013 by Paula Laurita. All rights reserved.
This content was written by Paula Laurita. If you wish to use this content in any manner, you need written permission. Contact Cinzia Aversa for details.

| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2016 Minerva WebWorks LLC. All rights reserved.

BellaOnline Editor