Don't turn on the stove if you want to make perfect polenta.
Traditionally, polenta requires watching the stove while stirring, but simply using hot broth and turning off the heat is enough to obtain a creamy polenta.
“Traditionally, polenta is made from yellow corn and grits are made from white corn. Polenta is slightly coarser than grits.”
Polenta can be flavored with many ingredients and seasonings, making it a versatile ingredient. Its preparation is usually laborious, but with this method, you hardly need to use a stove.
There's an easier way to make rich, creamy polenta: first, heat some broth, turn off the heat, and gradually add the polenta, whisking constantly. Then cover it and let it rest for 45 minutes so it absorbs all the broth's flavor and becomes creamy and fluffy. Finally, stir in Parmesan cheese, salt, and pepper.
This trick makes preparation a passive process, requiring no monitoring or stirring. It's also a great way to use up leftover broth or homemade stock you have on hand.
The leftover polenta is also reused. As it cools, it forms a sheet that can be sliced, ideal for baking or pan-frying.
In a pinch, corn grits can be substituted for polenta, though they aren't exactly the same. Debbie La Bell, e-commerce director at Hayden Flour Mills, explained to Food & Wine: “Traditionally, polenta is made with yellow corn and corn grits with white corn. Polenta is slightly coarser than grits.” Even so, both are cornmeal, and generally, one can be substituted for the other.
