Try this traditional Italian side dish in place of potatoes or rice. For creamy polenta, serve immediately or follow this recipe for a soft but firmer texture that can be sliced.


  • 5 cups water
  • 1 1/2 cups yellow cornmeal
  • 1 1/2 teaspoons salt


  1. In (3-qt.) Saucepan, bring water to a boil over high heat. Slowly whisk in cornmeal and salt using Silicone Sauce Whisk. Return mixture to a boil. Reduce heat to low; partially cover with saucepan lid to reduce spattering. Simmer 8-10 minutes or until mixture is very thick, stirring occasionally. Remove saucepan from heat.

  2. Spray Springform Pan with vegetable oil using Kitchen Spritzer. Pour cornmeal mixture into pan, spreading evenly. Let cool at room temperature until firm (about 30 minutes). Let stand at room temperature until ready to serve. Cut into 8 wedges using Slice 'N Serve®.

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