Lidia's Basic Polenta
Author: Lidia Bastianich
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Lidia Bastianich of Felidia restaurant in New York City is one of the finest Italian chefs and food experts outside of Italy.
  • 2 Cups milk
  • 2 Cups water
  • 1 Tablespoon unsalted butter
  • 1 bay leaf
  • 2 Tablespoons coarse salt
  • 1 1/2 Cups coarse yellow cornmeal
  1. In medium saucepan, combine milk, water, butter, bay leaf and salt. Heat to simmer over medium flame.
  2. Slowly sift cornmeal into pan through fingers of one hand, stirring constantly until polenta is smooth and thick and pulls away from sides of pan when stirred, about 20 minutes. Discard bay leaf.
Variation: Spread polenta into lightly greased pan and refrigerate until firm. Cut into pieces. Pan-fry in hot butter or brush with olive oil and grill.
Recipe by Recipes at