Polenta

Name: Polenta
Yield: serves 4
Ingredients: 3 1/2 cups Italian sparkling mineral water (or tap water), plus more as needed; 1 tablespoon kosher salt; 1/2 cup polenta (preferably whole grain or from an artisan mill); 2 tablespoons extra-virgin olive oil; 1/4 cup finishing-quality extra-virgin olive oil; Fresh coarsely ground black pepper; Wedge of Parmigiano-Reggiano, for grating

January 26, 2012

Polenta, which is cooked cornmeal, takes the place of mashed potatoes at the Italian table as a comforting, starchy side dish. To cook polenta correctly, you have to go by the texture, not the time, as the cooking times will vary depending on how the corn was milled and how fresh it is. We start with a whole-grain polenta, Anson Mills Rustic Polenta Integrale. Like any whole grain, it still has the germ and the bran, which gives it a more earthy flavor. It takes about three hours to cook so it’s definitely something to save for when you’re in the mood for slow cooking. We cook the polenta—with all that stirring that polenta is so known for—until you can’t feel the grain under your teeth. The texture of the finished polenta is almost custardy. Matt uses Italian sparkling mineral water to make polenta because he thinks the minerals in the water add to the flavor of the polenta. When making the polenta to serve Brasato al Barolo with Polenta and Horseradish Gremolata (page 230), omit the Parmigiano-Reggiano in this recipe.

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