📝 About This Recipe
Hailing from the rustic kitchens of Northern Italy, this creamy polenta is the ultimate comfort food, transformed into a luxurious, velvet-smooth masterpiece. By slow-cooking stone-ground cornmeal in a blend of savory stock and rich cream, we achieve a depth of flavor that is both earthy and decadent. Finished with a generous folding of aged Parmigiano-Reggiano and fresh herbs, it serves as the perfect golden canvas for braised meats or roasted vegetables.
🥗 Ingredients
The Liquid Base
- 3 cups Chicken or Vegetable stock (low sodium preferred)
- 1 cup Whole milk (full fat for best results)
- 1 cup Water (filtered)
- 1 piece Garlic clove (smashed)
- 1 piece Bay leaf (dried)
The Grain and Seasoning
- 1 cup Stone-ground yellow cornmeal (not instant or quick-cooking)
- 1 1/2 teaspoons Kosher salt (adjust to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
The Finishers
- 4 tablespoons Unsalted butter (cold, cubed)
- 3/4 cup Parmigiano-Reggiano (freshly grated)
- 2 tablespoons Mascarpone cheese (at room temperature)
- 1/4 cup Heavy cream (optional, for extra silkiness)
- 1 teaspoon Fresh thyme (leaves only, finely chopped)
- 1/2 teaspoon Fresh rosemary (finely minced)
For Garnish
- 1 tablespoon Extra virgin olive oil (high quality finishing oil)
- 1 tablespoon Fresh parsley (finely chopped)
👨🍳 Instructions
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1
In a large, heavy-bottomed saucepan or Dutch oven, combine the stock, milk, water, smashed garlic, and bay leaf. Bring the mixture to a gentle boil over medium-high heat.
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2
Once boiling, add the kosher salt. Reduce the heat to medium-low so the liquid is at a steady simmer.
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3
Slowly begin whisking the cornmeal into the liquid in a very thin, steady stream. This 'rain-like' technique is crucial to prevent lumps from forming.
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4
Continue whisking vigorously for about 2-3 minutes until the mixture begins to thicken slightly and the cornmeal is evenly suspended.
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5
Turn the heat down to the lowest possible setting. Cover the pot with a tight-fitting lid to trap the steam, which helps soften the cornmeal grains.
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6
Cook the polenta for 40-45 minutes. Every 7-10 minutes, uncover the pot and stir deeply with a wooden spoon, scraping the bottom and corners to ensure nothing sticks or burns.
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7
If the polenta becomes too thick or stiff before the grains are soft, whisk in an additional 1/2 cup of warm water or stock.
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8
After 40 minutes, taste the polenta. It should be completely smooth with no gritty texture. Once the desired texture is reached, remove the garlic clove and the bay leaf.
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9
Whisk in the cold, cubed butter one piece at a time until fully melted and incorporated.
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10
Stir in the mascarpone and heavy cream (if using), followed by the freshly grated Parmigiano-Reggiano. Stir until the cheese is melted and the polenta looks glossy.
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11
Fold in the chopped thyme, rosemary, and black pepper. Taste and add more salt if necessary.
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12
Remove from heat. Let the polenta sit, covered, for 2-3 minutes to set slightly before serving.
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13
Transfer to a warm serving bowl. Drizzle with high-quality olive oil, sprinkle with fresh parsley, and add a final dusting of Parmesan.
💡 Chef's Tips
Always use stone-ground cornmeal for the best texture; instant polenta lacks the complex nutty flavor and creamy finish. If your polenta seems to be 'seizing' or getting too thick too fast, don't be afraid to add more liquid; it should be the consistency of thick porridge. Keep the heat as low as possible during the long simmer to avoid scorching the bottom of the pot. For a vegan version, substitute the dairy with cashew cream, nutritional yeast, and a high-quality vegan butter. Leftover polenta will firm up as it cools; you can pour it into a tray, let it set, and then slice and pan-fry it the next day.
🍽️ Serving Suggestions
Serve as a bed for slow-braised beef short ribs or Osso Buco to soak up the rich juices. Top with a medley of balsamic-roasted wild mushrooms and a drizzle of truffle oil for a vegetarian delight. Pairs beautifully with a crisp Italian white wine like Gavi or a light-bodied red like Barbera. Use it as a base for sautéed shrimp with garlic, lemon, and a pinch of red pepper flakes. Accompany with a side of bitter greens, like charred broccolini or sautéed kale, to balance the richness.