In my personal opinion, I think onions, butter, and cheese is the perfect addition to a basic recipe. It is ok to sub unsalted butter for olive oil when cooking the onions. You can substitute the chicken stock for vegetables or water when cooking the polenta.
Alternative Methods For Cooking Polenta
As part of my testing, I played with a few other methods of making polenta, including an oven method, a double-boiler method, and a microwave method.
The Liquid
Perhaps the biggest decision, aside from the exact type of cornmeal itself, is what type of liquid youre going to use for the polenta. Years ago, when I worked for the Tuscan chef Cesare Casella, I spent a week or so cooking with his mom. One day I asked her about making polenta with milk, and she looked at me in complete horror. No, no, no, she told me, you dont make polenta with milk, ever—you use water!
Not being as bound to tradition as she is, I dont necessarily agree that water is the only acceptable choice for polenta. Milk, for instance, makes an incredibly rich and creamy polenta thats a lot more of an indulgence all on its own, while chicken stock infuses the polenta with much more flavor. Theyre both perfectly good options, depending on what you want.
Still, while I like polenta made with either milk or stock, water is my personal favorite. First, because it creates a more neutral polenta that allows the corn flavor to shine through.
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Second, polenta made with milk can often be too rich. It reminds me of another experience I had while working for Cesare. At the time, he had a very talented cook working as his chef de cuisine, who had a tendency to load just about everything with cream, cheese, and other heavy ingredients. One night, Cesare took me outside and said, “Look, that guy is a very good cook, but hes not thinking about an important part of cooking: Food cant just be judged by how it tastes in your mouth; you also have to consider how it leaves you feeling once youre done eating. Delicious food that makes you ill isnt necessarily good food.”
I think about that lesson a lot with things like polenta. Sure, you can load it with milk (and then, often, finish it with butter and tons of cheese). It will taste good, but itll also leave you feeling pretty gross afterward. More often than not, I opt for water instead, which, when the polenta is cooked right, still leads to incredibly creamy (but less heavy) results.
How to Make Perfect Polenta | Serious Eats
FAQ
How do you make polenta more flavorful?
How to jazz up polenta?
What can I add to polenta?
How do you make polenta less bland?
What can I use to make polenta?
Chicken Stock or Vegetable stock – polenta is usually made with water, but these stocks at so much more flavor. Whole milk – here’s where the creamy texture comes in. If you want to do dairy-free, just swap the milk with more stock. Parmesan cheese – for a little bit of salt and depth of flavor, plus more creaminess.
What is a good substitute for Cantaloupe?
Cantaloupe is a type of muskmelon that is available in mid to late summer. Cantaloupe should be sweet and juicy when ripe. Although their flavor profile will differ, honeydew, Persian melon, or any other muskmelon can be a substitute for cantaloupe in a recipe. Those who are allergic to muskmelons may want to opt for watermelon, mango, or papaya as a substitute. Late summer farmer’s markets are great places to find sweet high quality cantaloupe and other melons.
What is a good topping for polenta?
2. San Marzano Tomato Sauce Simple yet delicious, San Marzano tomato sauce is the perfect topping for a bowl of polenta. The key to making it taste amazing is to use high-quality ingredients – like San Marzano tomatoes which have a sweeter flavor profile than regular tomatoes.
How do you make polenta taste better?
Olive oil: Adds a subtle fruitiness and smoothness to the polenta while also helping to prevent clumping and providing a touch of richness. Onion: Sautéed until tender, the onion adds a delicate sweetness and depth of flavor, complementing the cornmeal and enhancing the overall taste profile.