Polenta cooked in the double broiler


by: Sierra Bake

This recipe produces a soft polenta without requiring much of your attention. It does, however, take over an hour, since it cooks slowly in a double boiler. Polenta is like mashed potatoes in that it can absorb huge amounts of delicious fat. I leave it to you to add whatever enrichments you like and in the quantities you desire.


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serves: 4

1 quart water

1 1/2 teaspoons sea salt

1 cup coarse cornmeal, preferably stone-ground

1 tablespoon butter, to taste

1 cup freshly grated Parmesan cheese(optional)

Nutrition Facts
Polenta cooked in the double broiler

Servings Per Recipe: 4

Amount per Serving

Calories: 279

  • Total Fat: 10.7 g
  •     Saturated Fat: 6.2 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 29.7 mg
  • Sodium: 1308.9 mg
  • Total Carbs: 32.2 g
  •     Dietary Fiber: 1.5 g
  •     Sugars: 0.9 g
  • Protein: 12.4 g

how is this calculated?

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1.  Bring a few inches of water to a boil in the lower half of a double boiler, then lower the heat. Bring the quart of water to a boil in the top of the double boiler, placed directly over the heat. Add the salt and whisk in the cornmeal. Cook, stirring constantly, until the consistency is smooth, after several minutes, then set the pan over the simmering water and cover. Cook, giving it a stir every 20 minutes or so, until tender and cooked through, about 1 1/4 hours. Check now and then to make sure there’s ample water in the bottom of the double boiler. Just before serving, stir in the butter as desired and the cheese, if using.

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