How To Cook Basic Polenta – Mamaliga

Step 1

The cooking procedure is the same for both kinds of polenta, you will only need more water when you make the softer polenta. You can use either medium or coarse ground cornmeal, but read the packet's instructions to make sure that you know the indicated cooking times.

Step 2

Pour the water into a large pot. Heat the water but don't let it come to a boil (it helps against the formation of lumps). Add the salt.

Step 3

Slowly add the cornmeal while stirring or whisking (with an egg beater not a mixer) all the time. A word of caution - be careful when the polenta starts to bubble, if the bubbles are too big you might get burned – so turn the heat down if that happens.

Step 4

When all the cornmeal is incorporated, continue stirring or whisking shortly to make sure there are no lumps. Turn the heat down, place a lid on top, but leave a crack open. Stir every 4-5 minutes or so, but there is definitely no need to stir all the time.

Step 5

Read the cooking instructions on the polenta packet just to know for sure how long the cornmeal needs to be cooked. I cook the polenta made with coarse cornmeal for 40 to 50 minutes and the polenta made with medium cornmeal for about 15 minutes.

Step 6

Serve immediately or leave to cool if you want to use it in another way.