📝 About This Recipe
Rooted in the rustic traditions of Northern Italy, this polenta is a masterpiece of patience and simplicity, transforming humble cornmeal into a luxurious, buttery cloud. When slow-cooked to perfection, it develops a delicate sweetness and a silky texture that provides the ultimate canvas for savory sauces. This recipe balances traditional technique with modern flavor enhancements, ensuring a result that is both comforting and sophisticated.
🥗 Ingredients
The Base
- 1.5 cups Coarse-ground yellow cornmeal (preferably stone-ground for better texture)
- 4 cups Filtered water
- 2 cups Whole milk (adds richness and a creamy color)
- 2 teaspoons Kosher salt (plus more to taste)
Aromatics & Enrichment
- 4 tablespoons Unsalted butter (cold, cut into cubes)
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 1/4 cup Heavy cream (optional, for extra decadence)
- 1 piece Fresh rosemary sprig (to infuse the liquid)
- 1 piece Garlic clove (smashed)
For Finishing
- 1 tablespoon Extra virgin olive oil (high quality for drizzling)
- 1/2 teaspoon Black pepper (freshly cracked)
- 2 tablespoons Fresh chives (finely minced)
👨🍳 Instructions
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1
In a heavy-bottomed 4-quart saucepan or a traditional copper 'paiolo', combine the water, milk, and kosher salt.
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2
Add the smashed garlic clove and the rosemary sprig to the liquid. Bring the mixture to a gentle boil over medium-high heat.
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3
Once boiling, use a slotted spoon to remove and discard the garlic and rosemary; their subtle essence remains in the liquid.
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4
Reduce the heat to low. Begin whisking the liquid constantly in a circular motion to create a small vortex.
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5
Slowly rain the cornmeal into the water in a very thin, steady stream while whisking vigorously to prevent any lumps from forming.
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6
Continue whisking for 2-3 minutes until the mixture begins to thicken slightly and the cornmeal is fully suspended in the liquid.
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7
Switch from a whisk to a long-handled wooden spoon. Cover the pot with a tight-fitting lid and let it simmer on the lowest possible heat.
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8
Every 10 minutes, uncover the pot and stir the polenta vigorously, scraping the bottom and sides to ensure even cooking and prevent sticking.
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9
Cook for a total of 45 to 55 minutes. The polenta is ready when it is thick, creamy, and the individual grains are tender to the bite, no longer feeling gritty.
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10
If the polenta becomes too thick before it is tender, stir in an additional 1/2 cup of hot water or milk.
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11
Once tender, remove the pot from the heat. Stir in the cold cubed butter and the heavy cream until fully incorporated and glossy.
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12
Fold in the freshly grated Parmigiano-Reggiano. Taste and adjust the seasoning with more salt if necessary.
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13
Let the polenta rest, covered, for 5 minutes before serving. This allows the starches to set into a perfect, velvety consistency.
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14
Spoon the polenta into warm bowls. Finish with a drizzle of olive oil, cracked black pepper, and a sprinkle of fresh chives.
💡 Chef's Tips
Use stone-ground cornmeal rather than 'instant' for a superior nutty flavor and complex texture. Always add the cornmeal slowly; adding it too fast is the number one cause of stubborn lumps. If you have a heat diffuser, use it under your pot to maintain the lowest possible temperature without scorching. Leftover polenta can be poured into a greased baking dish, chilled until firm, then sliced and pan-fried for a crispy treat. For a vegan version, substitute the milk with vegetable stock and use nutritional yeast and olive oil instead of butter and cheese.
🍽️ Serving Suggestions
Serve as a bed for slow-braised short ribs or Osso Buco with plenty of red wine reduction. Top with a wild mushroom sauté featuring garlic, thyme, and a splash of balsamic vinegar. Pair with a crisp, acidic white wine like a Soave or a light Pinot Grigio to cut through the richness. Serve alongside roasted root vegetables and a dollop of fresh ricotta for a vegetarian feast. Enjoy as a rustic breakfast topped with a poached egg and crispy pancetta bits.