Polenta (from the Latin word puls, farinata di farro), a staple of the northern Italian table, has a history that goes back centuries. In the Middle Ages, polenta consisted of cream from chopped broad beans cooked with oil, onions, and the occasional addition of cereals such as buckwheat and spelt. It has humble origins, and this didn't change when corn flour replaced the beans in the 18th century. At mealtime, polenta may substitute bread, be served as a side dish, or complement meat, fish, cheese, or vegetables as part of the main plate. Its reputation precedes it, but honestly, polenta really isn't as intimidating to prepare as it seems. Just take a look at these five mistakes to avoid when you make it at home.
Polenta: 5 mistakes not to make
Rushing through it
Cooking polenta requires patience. After pouring the flour into the pot with water and salt, continue stirring slowly with a whisk until it thickens into a uniform, lump-free consistency. It takes between 45 minutes to one hour — the end result should be smooth and creamy. If you don't find the stirring calming and meditative, maybe help pass the time with a podcast.
Choosing any flour
For 400 years, Italians made polenta mostly from coarse-grained corn flour, but wholemeal flours also work well. Buckwheat flour, popular in northern Lombardy, has a coarse texture that complements aged mature cheeses. If you're not so daring, try polenta taragna, made from both buckwheat and corn flours. White corn flour prevails in the Veneto, often accompanied by cuttlefish, cod, or shrimp. Southern Italians prepare polenta from well-ground corn flour, which is then cut into slices, fried, and enjoyed as street food.
Freaking out over the pan
While even the staunchest of traditionalists have upgraded to a stove from a hearth, they still prepare polenta in a paiolo. The copper pot has high edges and a convex bottom so that the heat spreads evenly. If you don't have cast iron or copper pots, just use any saucepan — the heavier and larger, the better.
Incorrect amounts of flour and water
The measurements call for 4 qt. water for every 3 lb. flour. The coarser the flour, the more water it will absorb. Therefore, if using buckwheat flour, add liquid with discretion as 1 lb. flour is sufficient enough for four people.
Too much salt
While there's no standard salt dosage for polenta, oversalting can make it taste tragically unpleasant. Keep in mind that polenta's often paired with vibrantly flavored foods, so it's better to err on the side of light and just add salt if necessary at the end of cooking.