The version of ground corn or maize known as polenta is a common ingredient in Italian cooking. As the cooked polenta cools, it hardens from a soft cereal-like state to a solid that you can cut and serve or cook additionally through baking or frying in a skillet. Storage of the polenta is particularly significant before cooking, as the grain needs a cool, dry spot to prevent spoilage. Once cooked, you can also store the leftover polenta for another meal.
Step 1
Store an unopened package of polenta in a cool place, such as a pantry or the refrigerator. Keep the package away from moisture.
Step 2
Pour uncooked polenta into an airtight plastic or glass container if you don't cook the full amount once you open the package. Place the lid securely on the container so no air or moisture leaks inside. Make sure there is no moisture in the container or on the lid.
Step 3
Place the container of polenta in the refrigerator, especially if it is stone-ground. Degerminated polenta may last on a cool shelf in the pantry, but the refrigerator is the best option.
Step 4
Pour leftover, cooked polenta into a separate airtight container. As it cools, the polenta hardens in the shape of the container so consider the size and shape when selecting a storage option. If you plan to cut the polenta into strips when you use it, choose a square or rectangular container.
Step 5
Allow the polenta to cool before placing the lid on the container to avoid condensation. If condensation does occur, remove the lid carefully and dry it with a towel.
Step 6
Store the cooked, leftover polenta in the refrigerator until you are ready to use it.
Things You'll Need
- Airtight container
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