Polenta has humble origins as a peasant food, but there’s no denying its versatility in the modern kitchen. What is polenta served with? It makes for a wonderful creamy base for slow-cooked meats, and is an ideal crumbing agent for fried chicken. It makes a fine addition in cakes and desserts too – the honey, polenta and buttermilk-ricotta pudding is one of our favourites.
If you’re wondering how to make polenta, that depends on the variety. Yellow polenta – or cornmeal – is found more readily in supermarkets; the coarsely ground variety results in a thicker, fuller and creamier texture – our preference – while the finely ground stuff gives a looser viscosity. Instant polenta is good for speedy cook-ups, though it has a grainier texture, and you lose some of that prized nutty flavour in the express process. As for white polenta, make sure you put aside plenty of time – you’ll be stirring that pot for a good 30 minutes or so.
Here we have a comfort food polenta recipe served with large meatballs, plus creamy polenta served with roast pumpkin and a polenta-crust pie with bacon and tomato. As for sweet polenta recipes, you’ll find polenta puddings; ricotta cheese polenta and apple fritters; and a gluten free polenta cake made with ricotta and lemon-rosemary syrup. Whatever you choose, these recipes make polenta the hero, rather than the sidekick.
Here are our best polenta recipes.
Feta and polenta frittata with crisp Brussels sprouts
Corn cake trifle with butterscotch, bananas and toasted meringue
Cheesy polenta waffles with fried egg and ham
Agostino’s braised beef shin with Barolo and bagna cauda (bresato al barolo, bagna cauda)
Polenta with roast pumpkin, speck and almonds
Soft polenta with poached egg and parmesan
Big pork and prosciutto meatballs with polenta
Luke Burgess’s flounder fried in fubá with finger lime and young ginger
Chicken and clove ragù with polenta pasta
Cast-iron peach cobbler with buttermilk ice-cream
White breakfast polenta with pears, burnt honey and almonds
Polenta-crumbed chicken with herb butter
Ricotta-polenta cake with lemon-rosemary syrup
Jaclyn Koludrovic’s lemon polenta cakes with pistachio nuts and mascarpone
Honey, polenta and buttermilk-ricotta pudding
Stefano de Pieri’s amore di polenta (polenta cake)
Soft polenta with crab, chilli, lemon and fennel
Beer-braised brisket pie with tomatillo salsa
Braised duck, Valpolicella, tomato and rosemary with polenta
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Spicy cornmeal waffles with popcorn chicken, honey and hot sauce
Tomato-braised sausages on parmesan polenta
Veal saltimbocca with polenta mousseline, pear and broad beans
Crisp polenta, baby artichoke, peas and aioli
Brigitte Hafner’s Italian pear and polenta torte
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