Soft Polenta with Ghee: Match the Water to the Cornmeal
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By Faimly Farm · 17 October 2026
To make soft polenta with ghee, follow the water quantity and cooking time for your specific polenta, then stir in a measured amount of ghee once the grains are tender. Instant polenta and ordinary coarse cornmeal do not cook on the same timetable.
This is a spoonable side for two, not a set slab for frying. Use 100 g dry polenta as a starting batch and plan your meal around the packet's timing, which can differ substantially between products.
Ingredients and equipment
- 100 g plain polenta cornmeal
- Water in the amount directed on its packet for soft polenta
- 10 g ghee
- Salt and black pepper to taste
- Extra hot water for small adjustments
Use a heavy saucepan with enough depth to contain bubbles, a whisk for the initial addition and a sturdy spoon for later stirring. Keep hands clear of thick bubbling polenta. Check the ingredient label; this guide makes no gluten-free certification claim.
Method
- Measure the water according to the packet. Bring it to the specified temperature, usually a boil or simmer, and add a little salt if desired.
- Reduce the heat and add the cornmeal in a thin stream while whisking, unless your packet directs another method. Avoid dropping the whole amount into one spot.
- Cook gently for the stated time, stirring as directed and scraping the base and corners. Ordinary polenta may need a much longer cook than an instant product.
- Check a small cooled spoonful. The grains should be cooked, not hard or gritty. If too thick before tender, add hot water a little at a time and continue cooking.
- Stir in the ghee once tender. Adjust with a little more hot water for a soft, spoonable consistency, season and serve promptly.
Thickness is not the same as doneness
Polenta can thicken before its grains are fully cooked. Switching off as soon as the spoon leaves a trail can therefore leave a gritty result. Conversely, fully cooked polenta continues to firm as it stands; a thicker bowl after resting does not necessarily mean it needed more cooking.
For service, have toppings ready before the polenta finishes. Cook mushrooms or vegetables separately and spoon them over the bowl. Wet toppings change the final texture, so add them at the table rather than trying to predict every addition inside the pan.
Frequently asked questions
Can I use instant polenta?
Yes. Follow its shorter instructions rather than an ordinary-cornmeal recipe.
Why are there dry lumps?
The cornmeal may have entered too quickly or without enough stirring. A thin stream helps distribute it.
Does ghee make polenta dairy-free?
No. Ghee is milk-derived even when the cooking liquid is water.
Record the product type, water used and resting time for a repeatable next batch. No universal water ratio is claimed here.
Related guides
For the broader checklist, read The Complete Guide to Cooking with A2 Ghee. Continue with Mashed Potatoes with Ghee: Avoiding a Gluey Texture and Ghee-Seared Mushrooms: Cooking in Batches.
Current product information is available on the Faimly Farm Organica A2 Cow Ghee Bilona Churned page. Check the selected pack's information rather than relying on an old screenshot.
Prepared with AI assistance. Recipe not independently kitchen-tested by Faimly Farm; adjust to your ingredients and equipment. Featured banner: AI-generated editorial illustration, not a photograph of a tested result or an actual customer delivery.