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serves 4 as a side dish Servings


  • 2 1/2 cup chicken broth
  • 1 clove garlic
  • 2 teaspoon coarse salt
  • 1 teaspoon black pepper
  • 1/2 cup cornmeal


Baking Directions:

Polenta, sometimes referred to as “Italian Grits,” is cooked cornmeal.

This is my basic recipe for polenta, which can be made with yellow cornmeal or the more unusual (and sometimes harder to find) white cornmeal, which has a less-pronounced flavor.

This recipe produces a rather loose polenta that I like because it practically becomes one with any sauce it’s served with.

For a firmer polenta, double the amount of cornmeal.


Pour the chicken broth into a pot over high heat and add the garlic, salt and pepper.

Bring to a boil, then reduce the heat until the liquid is just simmering.

Whisk in the cornmeal gradually and continue to cook, whisking until the polenta is thick, 12 to 15 minutes.


Serve at once, or keep warm in a covered double boiler set over simmering water for up to 2 hours.