Cooking Time : 18 minutes micro cooking.


Yellow Cornmeal (makki-ka-atta)
1 cups
Italian herbs/Oregano
2 tsp
Cheese, grated
½ cup(opt)
4 cups
1 tsp
2 tbsp

Preparation & Cooking

  1. Sift cornmeal and salt together; combine with water.
  2. Boil remaining water in a microwave-safe bowl on HIGH for 8 minutes.
  3. Gradually add cornmeal mixture into the boiled water. Add Italian herbs and 2 tbsp butter in it. Mix properly.
  4. Cook for 5 minutes on HIGH, uncovered; take out the bowl and stir the mixture properly.
  5. Cover the dish and cook again on HIGH for 5 minutes. Stand it for 5 minutes in the oven.


Serve it hot with sauce or meat sauce. It is delicious to be eaten hot like porridge

Serving variation:

  1. Add grated cheese to the mixture and pour it into a greased baking dish; sprinkle a little more cheese and bake in moderately hot oven until brown.
  2. Pour into the greased loaf tin; cover and chill until firm. Cut it into the slices and serve with any of the sauces.
  3. Cut the firm polenta into ½ -inch thick slices; coat with cornmeal and shallow fry in hot fat, turning to brown on both sides.


Serve shallow fried pieces with sauce/honey/corn syrup or maple syrup.

In Italian cookery especially, Polenta is a breakfast dish, but I am sure, one can enjoy it anytime. The same dish is known as corn mush or sautéed corn mush in American cookery.

*All the images are indicative.

Other Italian Recipes