Polenta
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.
Recipe information
Yield
serves 4
Ingredients
Preparation
Combine the water and salt in a large saucepan and bring to a boil over high heat. Gradually add the polenta, whisking constantly. Stir in the olive oil and bring the water back to a boil. Reduce the heat and cook the polenta at a very low simmer until it’s creamy, for 40 minutes to 3 hours, adding more water to the pot as needed. You can prepare the polenta to this point up to three days in advance. Set the polenta aside to cool to room temperature, transfer to an airtight container, and refrigerate until you are ready to serve it. Just before serving, warm the polenta over medium heat, stirring often and adding enough water to loosen the polenta to a creamy consistency. Drizzle the 1/4 cup finishing-quality olive oil into the polenta, stirring vigorously to emulsify. Transfer the polenta to a serving dish or individual dishes. Drizzle a thin layer of additional finishing-quality olive oil and coarsely grind fresh pepper over the top. Use a microplane or another fine grater to grate a thin layer of Parmigiano-Reggiano over the polenta, and serve warm.
