📝 About This Recipe
This luxurious take on Northern Italian comfort food transforms humble cornmeal into a silken, cloud-like foundation for any meal. By slow-simmering the grains in a rich mixture of whole milk and aromatic stock before finishing with a generous emulsion of cold butter and sharp Parmigiano-Reggiano, we achieve a texture that is more 'fondue' than 'porridge.' It is a soulful, warming dish that highlights the incredible synergy between high-quality dairy and stone-ground grains.
🥗 Ingredients
The Grains & Aromatics
- 1 cup Coarse stone-ground yellow cornmeal (polenta) (not instant or quick-cooking variety)
- 1/4 cup Yellow onion (grated or very finely minced)
- 1 piece Garlic clove (smashed and kept whole)
- 2 sprigs Fresh thyme
The Cooking Liquid
- 2 cups Whole milk (full fat is essential for creaminess)
- 2 cups Chicken or vegetable stock (low sodium preferred)
- 1 cup Water (plus extra if needed to adjust consistency)
- 1.5 teaspoons Kosher salt (adjust to taste)
- 1 piece Bay leaf (dried)
The Finishing Touches
- 4 tablespoons Unsalted butter (cold and cubed)
- 1/4 cup Heavy cream (at room temperature)
- 1/2 cup Parmigiano-Reggiano (freshly and finely grated)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1 pinch Nutmeg (freshly grated)
👨🍳 Instructions
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1
In a heavy-bottomed 3-quart saucepan or Dutch oven, combine the milk, stock, water, salt, smashed garlic, thyme sprigs, and bay leaf.
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2
Bring the liquid to a gentle simmer over medium-high heat. Once simmering, use a slotted spoon to remove the garlic, thyme, and bay leaf—their work is done.
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3
Reduce the heat to medium-low. While whisking constantly with one hand, slowly rain the cornmeal into the liquid with the other to prevent any lumps from forming.
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4
Continue whisking for 2-3 minutes as the mixture begins to thicken and the cornmeal starts to swell.
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5
Switch from a whisk to a sturdy wooden spoon or heat-proof silicone spatula. Stir in the finely grated onion.
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6
Turn the heat to the lowest possible setting. Cover the pot with a tight-fitting lid to trap the steam.
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7
Cook for 40-50 minutes, returning to the pot every 5-7 minutes to give it a vigorous stir, scraping the bottom and corners to prevent scorching.
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8
If the polenta becomes too thick before the grains are soft, stir in an additional 1/4 cup of warm water or milk at a time.
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9
Taste the polenta at the 45-minute mark; the grains should be tender and creamy, not gritty or 'al dente'.
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10
Once the texture is perfect, remove the pot from the heat. Stir in the heavy cream and the pinch of nutmeg.
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11
Vigorously beat in the cold cubed butter one piece at a time until fully emulsified and the polenta looks glossy.
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12
Fold in the grated Parmigiano-Reggiano and the freshly cracked black pepper. Adjust salt if necessary.
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13
Cover and let the polenta rest for 2 minutes before serving to allow the flavors to harmonize and the texture to set slightly.
💡 Chef's Tips
Always use stone-ground cornmeal rather than 'instant' for a superior, complex flavor and silky mouthfeel. If you find your polenta has lumps, don't panic; use an immersion blender for 10 seconds to smooth it out. Maintain the lowest heat possible; high heat will cause the polenta to 'spit' and pop, which can cause burns. For a vegan alternative, swap the milk and stock for mushroom broth, and use high-quality olive oil instead of butter and cheese. Leftover polenta will firm up; spread it in a tray, let it chill, then slice and pan-fry the next day for crispy polenta fries.
🍽️ Serving Suggestions
Top with a rich ragù of wild mushrooms and fresh parsley for an earthy vegetarian feast. Serve as a soft bed for slow-braised short ribs or Osso Buco with plenty of extra pan sauce. Pair with a crisp, acidic white wine like a Soave or Pinot Grigio to cut through the richness of the dairy. Top with a soft-poached egg and a drizzle of truffle oil for a decadent brunch dish. Serve alongside roasted balsamic Brussels sprouts for a textural contrast of creamy and crunchy.