Perfect Polenta for Fasting Periods — Smooth, Soft, and Clump-Free

There’s no better time to enjoy good polenta than during fasting. Here’s my 30-minute recipe that guarantees clump-free, perfectly cooked, soft polenta — just the way I love it. Over the years, I’ve fine-tuned this method to make it reliable and easy every time.

Polenta is very healthy, a great bread substitute especially for diabetics. Rich in vitamins and fiber, it protects the stomach and liver, builds muscle, lowers cholesterol, and helps with bronchitis and colds. Plenty of reasons to enjoy it!

If you prefer firmer polenta made from stone-ground cornmeal, find that recipe [here].

Ingredients

1 cup medium-ground cornmeal (200 g)
4 cups water (1050 ml)
1 tsp salt

Serves: 3

Instructions

Use a pot with a thick bottom (double or triple layered) or a traditional cast-iron cauldron to ensure slow, even heat transfer. If unavailable, use a heat diffuser under your pot on the stove.
In the pot, combine the cornmeal, cold water, and salt. Stir well to disperse the cornmeal evenly.
Place the pot over medium heat. Stir gently and continuously until the water starts to bubble lightly at the edges and the cornmeal has absorbed most of the water — it should resemble a very soft porridge that doesn’t hold shape on a spoon. This stirring phase takes about 5 minutes; avoid stopping to prevent lumps. Stir slowly but thoroughly over the entire surface.
Reduce heat to low (use the smallest burner). Cover the pot with a splatter guard if you have one, since polenta can splatter even on low heat. Let it cook gently for 20 minutes, stirring vigorously every 5 minutes — focus on scraping the bottom and sides to prevent sticking.
Cover the pot with a lid and cook for an additional 5 minutes. Turn off the heat and give it one last vigorous stir.
The polenta should now be soft and slowly flow off the spoon. Serve immediately to prevent it from hardening. To plate, spoon the polenta into the center of the dish, piling each scoop over the previous one. This will create lovely wave-like patterns as it spreads towards the edges (see main photo).

Storing and Reheating

If your meal is delayed but the polenta is ready, you can keep it soft for up to 1 hour:

Cover the pot tightly with plastic wrap, then wrap it with a kitchen towel, and finally cover with the lid.
Place the pot on a double boiler setup (a larger pot with boiling water underneath, making sure the bottom pot does not touch the water).

Enjoy a warm, comforting bowl of perfectly cooked polenta anytime — especially during fasting seasons!