📝 About This Recipe
Transport yourself to the rustic kitchens of Northern Italy with this quintessential slow-cooked masterpiece. This traditional method coaxes the natural sweetness and nutty complexity out of coarse-ground cornmeal, resulting in a texture that is impossibly creamy yet maintains a satisfying structural integrity. It is a patient labor of love that transforms humble grains into a luxurious, velvet-like foundation for your richest braises and stews.
🥗 Ingredients
The Grains & Liquid
- 2 cups Coarse-ground yellow cornmeal (Look for 'Bramata' or high-quality stone-ground heirloom varieties)
- 7 cups Filtered water (Traditionalists use all water to let the corn flavor shine)
- 1 cup Whole milk (Added for a touch of contemporary richness)
- 2 teaspoons Fine sea salt (Adjust to taste during the final seasoning)
The Mantecatura (Finishing)
- 4 tablespoons Unsalted butter (High-quality European style, chilled and cubed)
- 3/4 cup Parmigiano-Reggiano (Freshly and finely grated)
- 2 tablespoons Mascarpone cheese (Optional, for an ultra-decadent finish)
- 1/2 teaspoon Black pepper (Freshly cracked)
Aromatic Infusion (Optional)
- 1 Fresh bay leaf (Remove before serving)
- 1 small Fresh rosemary sprig (Tied with twine for easy removal)
- 1 Garlic clove (Smashed but kept whole)
👨🍳 Instructions
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1
In a heavy-bottomed copper pot (paiolo) or a large Dutch oven, combine the 7 cups of water and 1 cup of milk. Bring the liquid to a gentle rolling boil over medium-high heat.
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2
Once the liquid is boiling, add the sea salt and the smashed garlic clove, bay leaf, and rosemary if using for infusion.
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3
Reduce the heat to medium. Begin whisking the water in a circular motion to create a gentle whirlpool. Slowly rain the cornmeal into the water in a very thin, steady stream.
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4
Continue whisking constantly for the first 3-5 minutes. This is the critical stage to prevent lumps from forming as the starch granules begin to swell.
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5
Once the mixture has thickened slightly to the consistency of a loose batter, remove the aromatics (garlic, rosemary, bay leaf) with a slotted spoon.
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6
Turn the heat down to the lowest possible setting. The polenta should 'smile'—meaning it should produce the occasional slow, heavy bubble like molten lava.
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7
Switch from a whisk to a long-handled wooden spoon (traditionally called a 'tritolo'). Stir the polenta every 5 minutes, scraping the bottom and sides of the pot thoroughly.
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8
Cover the pot between stirrings. This traps steam, which helps hydrate the coarse grains evenly and prevents a thick skin from forming too quickly.
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9
Continue this process for 45 to 55 minutes. You will know it is approaching readiness when the polenta begins to pull away cleanly from the sides of the pot as you stir.
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10
Taste the polenta. The grains should be completely soft with no gritty or 'raw' corn crunch remaining. If it's too thick, whisk in a splash of hot water.
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11
Perform the 'Mantecatura': Turn off the heat. Vigorously stir in the cold cubed butter, Parmigiano-Reggiano, and mascarpone until fully emulsified and glossy.
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12
Season with freshly cracked black pepper and additional salt if needed. Let the polenta rest, covered, for 2-3 minutes before serving to allow the flavors to settle.
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13
Pour the warm polenta onto a wooden board or into a large warmed serving bowl. It should flow slowly like a thick ribbon.
💡 Chef's Tips
Use stone-ground cornmeal rather than 'instant' or 'quick-cook' varieties; the texture and flavor of the long-cook version are incomparable. If the polenta thickens too quickly before the grains are soft, always add boiling water rather than cold water to keep the temperature stable. A heavy-bottomed pot is essential to prevent scorching during the long cooking process; cast iron or copper is ideal. Don't be afraid of the 'crust' that forms on the bottom of the pot (the 'crosta'); in Italy, this is considered a delicacy for the cook to snack on later. For a vegan version, substitute the butter and cheese with a high-quality extra virgin olive oil and a tablespoon of nutritional yeast.
🍽️ Serving Suggestions
Top with a rich, 6-hour slow-cooked Beef Short Rib Ragù for the ultimate comfort meal. Serve alongside sautéed wild mushrooms with garlic, thyme, and a drizzle of truffle oil. Pair with a glass of bold Italian red wine, such as a Nebbiolo or a classic Chianti Classico. Use as a bed for Osso Buco or any braised meat dish where the polenta can soak up the savory juices. Leftovers can be poured into a rectangular pan, chilled until firm, then sliced and pan-fried in butter until crispy.