Polenta is comfort in a bowl and ultra-easy to make. It’s a perfect complement for hearty toppings like short ribs, boeuf Bourguignon or sautéed mixed mushrooms. It’s also delicious served on its own with an extra grating of Parmesan.
This week, I served my polenta with rich, delectable boeuf Bourguignon (beef in Burgundy sauce) and it was fabulous. Since it was just two of us, I simply halved the below recipe. The polenta will congeal into the shape of the dish it’s stored in so I often make the recipe below and store the leftovers in a square container in the fridge then ‘unmold’, cut into squares and pan fry slabs of cheesy deliciousness to serve with grilled Portobello mushrooms.
I use a combination of medium and finely-ground corn meal for smoothness with just a bit of texture but you can use a cup of either one instead. No need to buy two kinds of corn meal if you don’t want to.
Ingredients:
- 4 cups water
- 1 tsp. salt
- ½ cup medium stone ground corn meal
- ½ cup fine stone ground corn meal
- 4 Tbsp. butter
- ½ cup grated Parmesan cheese plus 1 Tbsp. for garnish
- 1 cup white cheddar (optional but best)
- Freshly ground black pepper
Directions:
- Over medium-high heat in a heavy saucepan, bring the water to a boil. Add the salt and reduce heat to medium. While whisking, add the corn meal in a slow, steady stream. Whisk vigorously for a minute, until thickened a bit. Lower heat to medium-low and cook covered for 15 minutes, stirring every minute or so in order to prevent scorching on the bottom of the pan.
- Add the butter and stir until fully incorporated.
- Add the Parmesan and stir until fully incorporated.
- Add the cheddar (if using) and stir until fully incorporated.
- Serve immediately with a dusting of pepper and the reserved Parmesan.
Makes 4 servings.
- • 4 cups water
- • 1 tsp. salt
- • ½ cup medium stone ground corn meal
- • ½ cup fine stone ground corn meal
- • 4 Tbsp. butter
- • ½ cup grated Parmesan cheese plus 1 Tbsp. for garnish
- • 1 cup white cheddar (optional but best)
- • Freshly ground black pepper
- 1. Over medium-high heat in a heavy saucepan, bring the water to a boil. Add the salt and reduce heat to medium. While whisking, add the corn meal in a slow, steady stream. Whisk vigorously for a minute, until thickened a bit. Lower heat to medium-low and cook covered for 10 minutes, stirring every minute or so in order to prevent scorching on the bottom of the pan.
- 2. Add the butter and stir until fully incorporated.
- 3. Add the Parmesan and stir until fully incorporated.
- 4. Add the cheddar (if using) and stir until fully incorporated.
- 5. Serve immediately with a dusting of pepper.
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