Jacques Pepin’s Polenta

By Jacques Pépin

Updated November 12, 2023

Total Time
25 minutes
Rating
4(25)
Comments
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Featured in: THE PURPOSEFUL COOK; Summer Menus: Light Soup, Heavy Reliance on the Grill

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Ingredients

Yield:6 servings

  • 1 quart water

  • 1 teaspoon salt

  • 1 ¼ cups (6 ounces) yellow cornmeal

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

23 grams carbs; 105 calories; 1 gram fiber; 396 milligrams sodium; 2 grams protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring water to a boil in a large saucepan and add the salt. Slowly stir the cornmeal into the boiling water, sprinkling it on top of the water as you mix it in with a whisk to keep it from becoming lumpy. Cook, stirring occasionally, for 20 to 25 minutes.

  2. Step 2

    Serve with the haddock (see recipe).

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Ratings

4 out of 5
25 user ratings
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Comments

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Bonnie

HanTran - I also noticed it cooked much faster than the recipe says. Maybe on an induction stovetop this isn't an issue. Needs more water, or less polenta (cornmeal). Tasty, though.

HanTran

Burns on the bottom and down in less than 3 minutes

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