Polenta with Butter and Cheese
Delicious as a base for stews and ragouts, such as chunky tomato sauce, sautéed wild mushroom ragout, or a vegetable stew, polenta is also excellent when allowed to chill, then grilled or fried.
INGREDIENTS | SERVES 4
- 4 cups water or stock, boiling
- 1 teaspoon salt
- 1 cup coarse yellow cornmeal (polenta)
- ½ cup grated Parmesan cheese
- 1 tablespoon butter
Add salt to the boiling water. Whisking constantly with a stiff wire whisk, gradually pour cornmeal into water in a steady stream, whisking out any lumps. Continue whisking constantly until mixture thickens noticeably.
Lower heat to a very low simmer. You should see only the occasional bubble plopping up through the polenta — beware: The polenta is molten lava at this point, and spattering can be hazardous. Stir regularly with a wooden spoon until full thickening is achieved, about 25 minutes. Stir in cheese and butter; remove from heat. Serve immediately, or allow to cool for grilling or frying.
First Things Last
To make a meal in the shortest time possible, approach a menu by deciding what items you absolutely have to save until the last minute, and those that you absolutely must do first. For example, if you'll be serving Grilled Marinated Portobello Mushrooms, Polenta with Butter and Cheese, and a Warm Spinach Salad, you know that the warm salad will be the last thing you'll do, because it will wilt sorrowfully if you go on to do another project after making it. You know from reading the recipe that the polenta sits on a burner for a substantial time, and will stay hot for a very long time even after leaving the stove, so you'll put that on first. Everything else will fall into place after that. Generally, starches like rice, polenta, mashed potatoes, and grain pilafs go on first and green vegetables go on last.
