I have made polenta twice, both times using Marcella Hazan recipes. The first was the classic method which involved a lot of stirring and simmering polenta smattering on me. The second time was this easy polenta recipe of her’s I found on epicurious that only involves stirring a few times. Both methods produced a delicious creamy polenta.
Polenta is basically boiled cornmeal, and although it is a traditional savoury Italian comfort food dish it is actually very similar to grits or gruel. If you haven’t ever had polenta before don’t be turned off by the description, or the comparison to gruel. Polenta recipes have great texture, and fabulous flavour when you add the right additions to it. It is a wonderful side, especially when served under a stew or braised meat. Stay tuned for Friday to see just what I served with it!
I only made a couple of small changes to the polenta recipe, adding chicken stock, scaling it down, and adding the butter, cheese, pepper, and parsley. Delicious.
Adapted from here.
2 cups chicken stock
2 cups water
1 cup polenta (not the quick cooking kind)
1 teaspoon salt
1 tablespoon butter
2 tablespoons grated Romano cheese
1 tablespoon freshly minced parsley
In a heavy pot with a lid bring chicken stock, water, and salt to simmer. While whisking, slowly stream in polenta. Whisk for two minutes over medium heat. Reduce to low, cover and simmer for 45 minutes. Stir for 1 minute of every ten. Remove lid, stir in butter, cheese, and parsley.
a few things which might be delicious served over top:
Beef Short Ribs with Cinnamon and Red Wine
Lamb Shanks with White Wine
Pork Shoulder Braised in Sage and White Wine