It’s mighty cold today. The forecast called for snow, but it was wrong as usual. The cold however, did come. So what better way to feel toasty warm than to make the classical Piemontese dish of polenta?
Polenta in of itself is very simple, but can be dressed up in a variety of ways! I happen to like it as a side dish when it is freshly made. But if you put in in a square container the next day it can be sliced and either fried or baked in the oven and you can put melted cheese on it or a nice ragu sauce. Often here it is served with boar ragu.
Anyway it is really easy to make. You can buy easy 10-min mixes which are great during the weekday for instance, but on the weekend nothing is better than the old fashioned polenta. Complete with a good dose of elbow grease!
What you need:
Cornmeal (if you are in Italy you can just ask for polenta)
How to make it:
Put a pot of water on to boil. I used three cups of water for the two of us with leftovers for another dish tomorrow.
When the water is boiling add a handful of coarse salt and the polenta. I used about 1.5 cups. Try and let it flow out of the container slowly and start stirring right away with your wooden spoon. When it starts bubbling lower the heat and keep stirring. Stir stir stir. It’s good exercise for your arms. You can even alternate arms for more exercise
It should take anywhere from about 20-30 min to be ready. You know it’s ready when you can stand the spoon up in it and it will stay up a bit before slowly sinking to the side.
At this point those who are adding shredded cheese can add it now. If not add about a 1/2 tbsp butter and stir until melted.
Serve as a side dish or with a ragu on top.