Microwave Polenta

Stovetop polenta demands constant stirring for the better part of an hour. This microwave method? Ten minutes, one stir in the middle, done. Same creamy polenta, fraction of the effort.

Four ingredients go into a microwave-safe dish: cornmeal, water, olive oil, and salt. Five minutes on high, a quick stir to break up any lumps, then five more minutes. The cornmeal hydrates and thickens beautifully in the enclosed, steamy environment of a covered dish.

The olive oil adds richness and keeps the polenta from clumping. Serve it soft and creamy straight from the dish, or spread it into a pan to cool and firm up for slicing and grilling later.

Pro Tips

• Use a dish larger than you think you need. Polenta bubbles up aggressively in the microwave and will overflow a small container.
• Stir well at the halfway point. Any dry cornmeal hiding at the bottom gets incorporated and prevents gritty patches.
• For creamier polenta, replace some of the water with milk or broth.
• Microwave power varies. If it’s not thick after 10 minutes, cook in 1-minute bursts until it reaches a porridge-like consistency.

Variations

• Stir in grated Parmesan and butter after cooking for a richer, Italian-style side.
• Add roasted garlic and fresh herbs like rosemary or thyme for a savory base under braised meats.
• Pour the hot polenta into a loaf pan, chill, slice, and pan-fry in olive oil for crispy polenta cakes.