When it comes to polenta, freshly milled corn makes all the difference. We are lucky enough to have Wild Hive Farm in Clinton Corners, New York, grind the polenta for the Shop (you can order it at www.wildhivefarm.com). Bob’s Red Mill is a great alternative that can be found in many supermarkets, health food stores, and online (www.bobsredmill.com). This recipe requires a slight investment of time, but the result is mind-blowingly good. Just make sure to whisk the mixture constantly until the polenta comes to a boil; otherwise it can easily burn. Polenta is incredible served alongside just about any kind of meatball, but it is classically served as a stand-alone dish. Try it with a ladleful of Classic Tomato Sauce (page 56) or Spicy Meat Sauce (page 57) on top.
Ingredients
Serves 4 to 6
Step 1
Bring 9 cups water and the salt to a rolling boil in a medium pot over high heat. Whisk in the cornmeal and continue whisking until the water begins to boil again. Lower the heat to the lowest setting and continue to cook, stirring every 5 minutes, for 1 hour.
Step 2
Remove from the heat and whisk in the cream, Parmesan, and butter. Allow to sit for 10 minutes before serving.
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