BASIC RECIPE: Maranello Corn Polenta

Simple recipe for making a classic polenta. The polenta consistency can be varied by changing the ratio of water and flour. In addition, the polenta thus obtained can also be used in slices during the following days, to make fried or grilled polenta.

Preparation Time   1,15 hour

Cooking Time    1 hour

Servings    4 persons


  • 500 g De Tacchi Maranello corn flour
  • 1.5 l Water This proportion (1: 3) is the standard for a firm and consistent polenta. For a softer polenta you can use more water up to a ratio of 1: 5.
  • Salt


In a large pot bring water to a boil and salt it lightly with coarse salt.

Add the flour a bit at time, stirring constantly with a whisk.

Continue stirring until the mixture becomes homogeneous. Lower the heat to a minimum.

Cover with plastic wrap, making sure that it is taut. Cook for an hour on low heat.

After one hour, remove from heat and remove the film, taking care not get burnt. Shortly before stopping the cooking of the polenta, it is advisable to boil a bit of water, in case there was the need of a final addition.

Stir with a whisk, adding if necessary a bit of boiling water according to the desired consistency. Taste and adjust salt.

Pour into a large bowl. It is possible to slightly wet the bowl with cold water before pouring in the polenta, in order to prevent it from sticking.

2 Comments Add yours

  1. Yum! I never cook enough with polenta. What do you typically eat with it?

    Liked by 1 person

  2. I love doing a mushroom ragout and serving it over a softer polenta w lots of grated cheese.;)


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