Creamy Polenta
Years ago, David and I were at one of our favorite restaurants in Seattle and he ordered his main course that came with a side dish. I’ve had that side before but never knew how to make it. When we returned back to Canada, I rolled up my sleeves and made it. Yikes, that well-known delicious side turned into sticky goo and it took me a few months before I decided to give it another try. It was better but not great. After a few more tries, I finally got it. Here’s my Creamy Polenta!
Originally from Northern Italy, this is made with ground flint corn (grits are made from dent corn). It can be served as a bed for sauces like my Lamb Ragù instead of serving it with pasta, with gravies or alongside Short Ribs. Replace your hot oatmeal in the morning with this nice corn porridge topped with nuts and dried fruits with a splash of milk. Another use for this Creamy Polenta is when it cools off, the texture firms up and from there it can be sliced and then baked, pan-fried or grilled.
Unless you have someone who has been making it for years, it’s really not obvious. The secret is to stir constantly when gradually adding the cornmeal to the hot liquid. If this step is rushed, you end up with a lumpy mess that is near impossible to dissolve. I use a measuring cup when adding it but I know others prefer to put some in their hand and let it flow in a thin stream. As the cornmeal expands to four to five times its volume, a small amount of it is plenty.
I’m a little different than other cooks out there. First I use broth but if I want to serve it as a hot breakfast cereal, I use strictly water. After the cornmeal is all in, I like to add butter and heavy cream instead of at the end because I find the fat from both helps to make the texture “smoother” while cooking. I also cook it for 15 minutes versus many who cook it for 30 minutes – the end result is not grainy at all. Perhaps it’s because I use fine-grind although technically, polenta should be made with medium or coarse-grind.
This Creamy Polenta is so flavorful plus it’s easy to make! This tasty porridge is a delicious substitute for mashed potatoes, pasta or even rice. Next time you want to serve some lamb shank, short ribs, Veal Ossobuco, gravy or bring another dimension to your morning meal, make this recipe…
Bon Appétit!
Here are several delicious side dish recipe to try…
– Veggie Orzo Risotto
– Cauliflower & Celery Root Purée
– Indian Basmati with Dry Fruits
– Creamed Peas
– German Spätzle
– Beluga Black Lentil Salad
and for even more International recipes, click on this link… Recipe Category • International
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Creamy Polenta
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Ingredients
- 3 tbsp. butter, divided tips & tricks
- 2 tbsp. shallots, finely chopped
- 1 large clove garlic, pressed
- 1/2 tsp. dried rosemary, chopped
- 1/8 tsp. cayenne pepper
- 4 1/4 cups low-sodium chicken broth (substitute vegetable broth)
- 1/2 tsp. ground Himalayan sea salt, or to taste
- 1/2 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 1 cup fine-grind cornmeal Footnote
- 2 tbsp. 35% heavy cream
- 1/4 cup Parmesan cheese, grated
- 1/4 tsp. sweet paprika optional
- 1 sprig parsley, for garnish tips & tricks
Directions
- In an 8-quart pot over medium heat, add 1 tablespoon of butter and when it starts sizzling, add finely chopped shallots and sauté for 1 minute.
- Add garlic and sauté it for only 30 seconds. Add dried rosemary and cayenne pepper and stir continuously for 30 seconds.
- Pour in chicken broth, stir, increase the heat to medium-high and season with salt and pepper; bring the mixture to a boil.
- When the liquid is boiling, in a slow stream, add cornmeal whisking constantly.
- Reduce the heat to medium-low and add the remaining 2 tablespoons of butter and heavy cream. Whisk until nicely blended and then switch back to a wooden spoon, stirring constantly for a couple minutes.
- Reduce the heat to low and cook for 15 minutes, stirring every 5 minutes, giving it a good stir.
- When time is up, add cheese and stir once again until well mixed. Serve immediately and if desired, sprinkle on some paprika and garnish with a sprig of parsley.
Notes
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