Polenta Log


Bread Pan
SourceKristina McFeeters
Prep time
10 minutes
Cooking time
1 hour, 10 minutes
Total time
1 hour, 20 minutes


Polenta is whole corn that has been coursely ground. Sometimes it can be referred to as grits, but it is not to be confused with Hominy Grits, which are coursely ground hominy corn. Both Polenta and Hominy Grits can be used interchangeably in recipes, but the flavor is quite different. This recipe is a simple way on how you can make your own Polenta Log--like you can find in the grocery store. One small log in the store is $2 or $3 and it's much more economical to make your own!


4 c
3⁄4 t
1 c


NOTE: Polenta also makes a great hot cereal, served freshly cooked, or reheated on the stove by mashing with a potato masher with a bit of milk to soften it. Leftover slices also taste really good browned in a cast iron skillet, or in a toaster oven.


BOIL the water and salt.

ADD polenta, whisking constantly.

STIR until mixture has some texture.

TURN down to low and cook for 2 hours.

POUR into a bread pan and cover.

REFRIGERATE overnight.

KEEPS one week in refrigerator.