How to Make Perfect Polenta | Serious Eats

There are a lot of rules people say you need to follow to make polenta, like using a wooden spoon, stirring in only one direction, adding the polenta to boiling water, and stirring constantly. Forget those. What's really important is using the right ratio of liquid to cornmeal and cooking the polenta long enough for the cornmeal to properly hydrate. This recipe allows you to choose water, stock, or milk as your liquid (though I'm partial to the light, clean flavor of a water-based polenta). It can be served right away, with braised meats or cheese like gorgonzola dolce, or chilled, cut into pieces, and seared, grilled, or fried. Daniel Gritzer shows you how to make polenta the right way. FULL STORY: https://www.seriouseats.com/2015/05/how-to-make-the-best-polenta.html Our must-have saucier: https://amzn.to/2QZDzeA See More Like This! How to Stock a Korean Pantry: https://youtu.be/6Ey0jIZwB-U How to Make Make Pasta with Spring Onion, Fennel, and Bacon: https://youtu.be/QOClyin82lk The Best Mortar and Pestles: https://youtu.be/z_CHzKXzGko Follow Us Elsewhere: https://facebook.com/seriouseats https://twitter.com/seriouseats https://instagram.com/seriouseats https://reddit.com/r/seriouseats Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.