Lets get the bear out of the way. POLENTA AND GRITS are not the same. They're different corn origins and different milling processes. Now here's something to think about: If you cannot get ahold of something called Polenta, you can take regular yellow grits, soak them for 20-30 minutes and then cook them. Soak them in what you plan to cook them in though. Below is the basic recipe that makes four servings.
- 3 cups water
- 1 tsp salt
- 1 cup yellow corn polenta
- Bring water to a boil (if presoaking grits, make sure to strain before boiling).
- Whisk in the polenta and reduce the heat.
- Cook slowly for about 5 minutes, stirring occasionally.
- Remove from the heat, cover and let stand 1-2 minutes.
To make varieties:
CREAMY polenta make as above and use the 2 cups water with 2 cups milk and cook for 30 minutes (this is good with presoaked grits cooked in the soaking water)
CHEESY polenta calls for cooking as in the main recipe for 30 minutes and stir in 1 cup of shredded cheddar cheese just before serving (you can opt for parmesan cheese, gouda, or other meltable cheeses).
FRIED polenta involves taking your parmesan polenta and placing in a plastic wrap lined 8x8 baking dish or pan and spreading it out evenly. Chill overnight (cover loosely to avoid weeping). Turn out and cut into squares and fry until golden in either olive oil or butter on medium heat until golden on each side. Keep warm in a 200 degree oven.
Can you do polenta in a slow cookier? YES!
- 3 cups water or other liquid
- 1 cup polenta
- 1/2 tsp salt
Whisk and cook on low for 5-6 hours or high for 1-1 1/2 hours.
TIP: lightly spray the interior of the crock pot, first.