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Polenta: Soft Polenta with Greens and Basil Oil

Source of Recipe

Fine Living Magazine - Chef Michael Chiarello


Recipe Introduction

In southern Italy, polenta is used like pasta to help feed a large family affordably. Even though it's peasant food, eating it is one of life's great pleasures. Some prefer Italian polenta, such as Beretta brand, because it tends to be ground finer than domestic polenta. The finer grind gives the finished polenta the proper creamy texture without any grittiness. Chef's Note: Think of polenta not as a recipe but as a ratio. For creamy polenta like this one, plan on 4-1/2 parts liquid to 1 part polenta. You can substitute other liquids, such as cream, chicken or vegetable stock for the water, or add some roasted red pepper puree. Just remember to consider the puree as part of the liquid.

List of Ingredients

4-1/2 cups water
sea salt, preferably gray salt
1 cup fine polenta
1-1/2 Tbs. freshly grated parmesan cheese
1 Tbs. basil oil, plus 4 tsp. for garnish
2 cups firmly packed spinach leaves, cut into 1/2-inch-wide ribbons, or 2 cups baby spinach
1-2 Tbs. unsalted butter




Recipe

Bring the water to a boil in a large pot.

Salt it well, then add the polenta gradually, whisking constantly.

When the mixture thickens, switch to a wooden spoon and adjust the heat to maintain a bare simmer.

Cook, stirring often, until thick, smooth, and creamy (about 40 minutes).

Season lightly with salt.

Stir in the Parmesan and the 1 Tbs. Basil Oil.

Stir in the spinach and cook until it wilts, about 1 minute.

Remove from the heat and stir in the butter.

Divide the polenta among 4 warmed bowls.

Drizzle each portion with 1 tsp. basil oil. Serve immediately.
Polenta (without the greens)

Ingredients:

3 cups light chicken stock
1-1/2 cups heavy cream
sea salt, preferably gray salt
1 cup fine polenta
1/4-cup freshly grated Parmesan cheese
2 Tbs. Basil Oil

Directions:


Bring the stock and heavy cream to a boil in a large pot.

Add a little salt, then add the polenta gradually, whisking constantly.

When the mixture thickens, switch to a wooden spoon and adjust the heat to maintain a bare simmer.

Cook, stirring often, until thick, smooth, and creamy, about 40 minutes.

Adjust the seasoning to taste with salt and pepper.

Stir in the Parmesan and 1 Tbs. of the basil oil.

Divide the polenta among 4 warmed bowls or pour the whole amount onto a large board for serving.

Finish with a drizzle of the remaining basil oil. Serve immediately.