One of the most underrated side dishes in my opinion is polenta. So many people overlook it for mashed potatoes, purees, and rice, but it deserves a spot at our dinner table! I first made polenta when I was in culinary school to go with a short rib, and the pairing was magical. Polenta is the perfect vessel for a saucy protein, and that was the day I knew I would incorporate it more into my cooking.
What is polenta?
Polenta is a traditional Italian dish made from coarsely ground cornmeal. It has been a staple in Italian cuisine for centuries and is known for its versatility and comforting texture. Polenta can be cooked to various consistencies, ranging from a creamy porridge-like texture to a firm, solid form that can be sliced and grilled or fried.
The main ingredient in polenta is cornmeal, which is made by grinding dried corn kernels into a coarse or fine texture. Depending on the region and personal preferences, different types of cornmeal may be used, such as yellow or white cornmeal. Water or broth is typically used as the cooking liquid, and salt is added for seasoning. Butter, cheese, or other flavorings can also be incorporated to enhance the taste.
The History of Polenta:
The history of polenta dates back to ancient times, originating in Northern Italy. Polenta was initially a humble peasant food, as corn, the main ingredient in polenta, was an affordable and abundant crop in the region. It was commonly consumed by the lower classes because it provided a substantial and affordable source of sustenance.
Corn, or maize, was introduced to Europe after Christopher Columbus’s voyages to the Americas in the late 15th century. Initially, corn was used as animal feed and considered unfit for human consumption by many Europeans. However, Italians embraced corn as a staple food, especially in the northern regions where the climate was suitable for its cultivation.
Key Steps to Making Good Polenta:
- Use stock or broth for your liquid for more flavorful polenta.
- Bring your liquid up to a boil and slowly whisk in the polenta to prevent clumps.
- Keep the temperature of the polenta between 175*F-208*F while simmering, this is the temperature range that allows cornmeal to gelatinize and make it creamy.
- Stir consistently, especially towards the end. In the beginning you can stir less as it cooks, but as it thickens, stir frequently to make sure it doesn’t stick to the bottom and also will make it more creamy.
- Once it is done cooking, add your fat such as butter and cheese, or olive oil if you are dairy free.
What you can serve polenta with:
- Braised short ribs
- Beef stew
- Seared scallops
- Bolognese
- Mushroom Ragu
- Anything saucy!
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SERVINGS: 4-6
- PREP TIME: 5 Mins
- ACTIVE TIME: 40 Mins
- TOTAL TIME: 40 Minr
This is great with scallops and short ribs!
Ingredients:
- 5 cups chicken stock, vegetable stock, or water
- salt to taste
- 1 cup fine cornmeal / polenta
- 1/4 cup butter cubed
- 1/2 cup parmesan, grated
- If dairy free – omit butter and parmesan an finish with 1/4 cup – 1/2 cup extra virgin olive oil
Preparation:
STEP 1.
In a dutch oven, add the stock or water. Season with salt and taste, make sure it isn’t too salty or undersalted or your polenta will be that way. Bring up to a simmer and slowly whisk in the cornmeal to prevent clumps. Reduce the heat to a low simmer and cover with a lid, stirring with a rubber spatula every few minutes.
Make sure to keep the polenta in the temperature range of 175-208*F for optimal creaminess and gelatinization.
STEP 2.
Stir every now and then, increase stirring towards the end as it thickens. Stir for 35-45 minutes until the cornmeal is creamy and no longer gritty. You will know it is ready when you can pull the polenta from the sides of the pot and it takes a while to flow back to the edges. Adjust for seasoning.
STEP 3.
Turn off the heat and stir in the butter, then the polenta until melted and incorporated. If you are dairy free, stir in olive oil instead. The consistency should be creamy like porridge. Serve immediately and enjoy.
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