8 minutes
A creamy and well-seasoned Iberian-style polenta served with your choice of assorted meats.
cups
teaspoons
Instant Polenta
cups
tablespoons
1. Boil Water and Add Salt
Bring 6.5 cups of water to a boil in a large saucepan. As the water reaches a rolling boil, add in 2 teaspoons of salt.
2. Add Polenta
Lower the heat to a gentle simmer. Gradually stir in 2 cups of instant polenta using a wooden spoon, ensuring to add the polenta slowly and stir continuously to prevent lumps from forming.
3. Cook Polenta
Continue to cook the polenta, stirring continuously for about 5 to 8 minutes, until it starts to pull away from the sides of the pan.
4. Add Butter and Serve
Stir in 2 tablespoons of unsalted butter until it melts and is fully incorporated, giving the polenta a rich, creamy texture. Serve immediately.
Select high-quality, artisanal chorizo, morcilla, and jamón or presunto from reputable sources for authentic flavor.
Use a whisk and cook slowly with a mix of water and milk or stock for creamy, lump-free polenta.
Use the rendered fat from the meats to sauté aromatics like onions and garlic, infusing the dish with a smoky essence.
Generously season the polenta with salt and consider adding nutmeg or smoked paprika to complement the meats.
Respect the cooking requirements of each meat, sautéing chorizo until crispy and handling morcilla delicately.
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