Corn Porridge

I like to make polenta without any dairy or stock to keep it tasting as much like corn as possible.

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2 cup coarsely ground polenta
8 cups water
1 tsp salt


  1. In a large pot, bring the water to a boil
  2. Add the corn and salt and whisk to combine
  3. Return to a boil and then remove from the heat
  4. Put a lid on the pot and let sit on the back of the stove or counter for at least 20 minutes to let the corn rehydrate
  5. Taste and allow to rest until the corn is tender
  6. If adding any cheese or cream, add after cooking to prevent scortching
  7. Note: polenta will keep in the fridge for a week or so and freezes well. If frozen, it will look watery when it thaws, simply heat the corn with the liquid all back up together to serve