Polenta recipe: Learn how to make polenta

At first glance, the polenta recipe seems like a game: just water, cornmeal, and a pinch of salt. But don't be fooled by its simplicity. Polenta has soul, has diverse textures and flavors, and is an essential part of Romanian meals. Whether it accompanies a delicious tochitură, cream cheese, or fried fish, it's always there, warm and filling.

You will still find polenta recipes from the cookbooks of our grandmothers and mothers, from the classic Sanda Marin, to Iulia and Nicolae Olexiuc, and even Radu Anton Roman, a great lover of Romanian gastronomy, in his famous book Romanian Food, Wine and Customs. Learn how to make polenta and how to restore its rightful place on the table at home. Even though it is simple, when made with care, it easily becomes... the best polenta.

What will you need?

To make a successful polenta, you need simple ingredients: cornmeal (ideally coarse, not very fine), water, and salt. The proportions vary depending on how you want it to turn out: soft, runny, or chewy.

For a thicker polenta, add more cornmeal and let it simmer longer, over low heat. It's best to use a heavy-bottomed pot or saucepan, and have a wooden spoon or whisk handy for stirring. If you want to keep it warm until serving, you can add a little butter on top.

A few things to consider before you start

Before you start boiling water, let's tell you a little bit about polenta and its long history.

It was the staple food of Romanian peasants, a bread substitute in hard times and a reliable aid in the fight against hunger. Before corn, it was made from millet, and the Romans called it pulmentum. Polenta reached us in the 16th century, and since then, polenta has stuck to our kitchen... like the bottom of a cauldron.

You should know that there are two basic variations: boiled polenta (the classic one) and hasty polenta. The difference is in the cooking process: the classic one is boiled more slowly, with patience, while the hasty version is made faster, with cornmeal poured in "in a rain" and continuously mixed from the beginning.

In our guide you will find the classic version, precisely because we want to answer the essential questions: how much water to add to polenta, how to get the perfect texture and how to make boiled polenta, like grandma's. We will also tell you how to make polenta with cheese, sour cream or mushrooms, because they are simple, quick and delicious polenta recipes that children and adults alike will love.

The preparation process

Step 1: Preparing the ingredients

Before you get started, make sure you have everything you need. A pot for polenta (preferably a thick-bottomed pot), a wooden spoon or a whisk, a string for cutting polenta, and a wooden spoon. All of these will come in handy.

When it comes to ingredients, the differences lie mainly in the proportions for polenta. If you're wondering how much water to add to polenta, the answer varies, as I said above, depending on how thick you want it to be.

In the classic version by master Nicolae Olexiuc, you need 300 g of cornmeal per 1 liter of water and a teaspoon of salt. It's a balanced polenta, neither soft nor very hard.

Sanda Marin suggests approximately 333–350 g of cornmeal for 1 liter of water. The result is a dense polenta with a "homemade" taste, perfect to serve with cheese, sour cream, or fried eggs.

And if you want something serious, hearty, that can take the place of bread and stand tall on the table, then Radu Anton Roman's hearty polenta recipe is for you: 400 g of cornmeal to 1 liter of water. The result is a hearty, shepherd's polenta, just like the mountain people used to make.

Step 2: Preparing the polenta

No matter which polenta recipe you choose, the beginning is always the same.

Put the salted water in a cauldron (or other thick-bottomed pot for polenta) and let it come to a boil. At that point, sprinkle in a handful of cornmeal. Not too much, just enough to calm the water and start to bind the mixture. After a few minutes, add the rest of the cornmeal, all at once.

For a balanced consistency, the most commonly used amounts for the polenta recipe are: 300–350 g of cornmeal per 1 liter of water. If you prefer it thicker, go up to 400 g.

After you've added all the cornmeal, don't rush to stir. Let it simmer quietly. How long does polenta boil? Master Olexiuc says 15–20 minutes, Sanda Marin keeps it for half an hour, and Radu Anton Roman even goes as far as a full hour.

Then comes the serious part: stir vigorously, with a whisk or wooden spoon, until it is homogenized and there are no lumps. The polenta starts to separate from the sides, thickens nicely, and gains body.

Step 3: How to know when the polenta is ready

The polenta will show itself when it's ready. It comes off the pot easily, swells, and no longer sticks to the spoon. Do the toothpick test: rub it between your palms and, if it comes out clean, as Sanda Marin says, you can flip it over.

Radu Anton Roman has another sign: when you can no longer move the "chew" through it, it means you have obtained a thick polenta, like in a sheepfold.

You gather it from the edges with a wet spoon, leave it for a few seconds to form a crust on the bottom, and then turn it over onto a wooden board. If you cut it with string, you've done everything right. If you add a cube of butter on top... you'll have the perfect polenta.

Polenta variations

Once you've mastered the basic polenta recipe, you can also try some thicker, creamier, or savoury variations, depending on what you have in the fridge and your current craving.

Polenta with cheese and sour cream (MBS)

For this traditional recipe , you start with a softer-than-usual polenta. Boil the polenta for just 10–15 minutes, until you get a warm, creamy porridge texture.

Then, while it's still hot, pour it over the cheese: telemea, curd, sweet or salty cheese, depending on what you have and what you like. Or you can sprinkle the cheese over the polenta, however you like. In any case, add a generous spoonful of sour cream, and if you prefer something richer, you can also put a little butter in the polenta while it's boiling. It will turn out a smooth and tasty butter polenta.

Polenta bear or bulz

This is where things get serious. You need a thick, firm polenta. It's boiled longer, until it's thick and can be shaped with a spoon.

You take pieces of it, fill them with cheese and form round "dumplings", which are then baked in embers or a grill, or in the oven. If the polenta is too hard, you can spread it on a bottom, grease it with butter, put the cheese in the middle and roll it up.

Once it is well browned and has a crust, the bulz is ready. Serve warm, with buttermilk, yogurt, or even sweet milk.

Polenta with mushrooms

For this variation, you make a classic polenta, not too soft, not too hard. When it's ready, add a cube of butter, mix once more, and pour it into a heat-resistant dish.

Separately, sauté the mushrooms in a little oil over medium heat until they soften and turn golden brown. Season to taste, add a little parsley, and pour over the polenta.

Sprinkle grated cheese, cheddar, ricotta or telemea on top, and bake for 5–10 minutes, until the cheese melts nicely. Eat while warm, plain or with a yogurt and garlic sauce on the side.

Frequently asked questions

How much water is added to polenta?

For a classic polenta: 1 liter of water per 300–350 g of cornmeal. If you want it thicker, use more cornmeal (up to 400 g/liter).

How long to boil polenta?

On average, between 20 and 30 minutes. For a soft polenta, 10–15 minutes is enough; for a hard one, it can take up to 40–60 minutes.

What proportions are used for polenta?

Standard: 1 part cornstarch to 3 parts water. You can adjust depending on how soft or stiff you want it.

Which pot is best for making polenta?

A cauldron or pot with a thick bottom, made of cast iron, stainless steel, or thick aluminum, is ideal, as it distributes heat well and does not stick.