World Flavors Cookbook

Polenta

Northern Italy's golden cornmeal porridge — slow-stirred to creamy perfection, served soft with ragù or firm-sliced and grilled.

Cuisine: Italy

Ingredients

• 250g coarse polenta (not instant)
• 1.2L water
• 500ml milk
• 50g butter
• 80g Parmigiano-Reggiano, grated
• Salt

Instructions

1. Bring water and milk to a boil with salt.
2. Slowly pour in polenta in a steady stream while whisking.
3. Reduce heat to very low. Stir every few minutes for 40-45 minutes.
4. The polenta is done when it pulls cleanly from the sides of the pot.
5. Stir in butter and Parmigiano.
6. Serve soft immediately, or pour into a dish to set for grilling later.