Polenta recipe: Cook this Italian delight for a flavorsome day
What's the story
Polenta, a revered staple from Northern Italy, has been a fixture on dining tables for centuries.
This cornmeal-based dish is celebrated for its versatility and soothing texture.
Today's recipe adds a zesty twist to the traditional polenta, infusing Italian elegance into every home kitchen.
Embark on a culinary adventure and prepare to be delighted by this timeless comfort food.
Ingredients list
Gather the following ingredients
Arrange for one cup of coarse-ground cornmeal, four cups of water, one teaspoon of salt for seasoning, two tablespoons of unsalted butter for creaminess, half a cup of grated Parmesan for a savory touch, zest of one lemon, one tablespoon of fresh rosemary, and a minced garlic clove.
Source the freshest produce to enjoy the authentic flavor and texture of this dish.
Step 1
Boil water and add cornmeal
Start by boiling four cups of water in a large saucepan.
Once it reaches a rolling boil, stir in a teaspoon of salt.
Slowly whisk in the cornmeal, ensuring a smooth texture without lumps.
Turn the heat down to low and continuously stir, watching as the mixture thickens and starts to detach from the pan's edges. This process should roughly take 20 minutes.
Step 2
Infuse with flavors
Upon reaching a creamy texture, it's time to flavor the polenta.
Melt the unsalted butter into the mixture until it's seamlessly combined.
Then, stir in the Parmesan cheese, infusing the polenta with a rich umami character.
Complete the flavor profile by folding in the aromatic lemon zest, freshly chopped rosemary, and minced garlic, crafting the zesty essence that defines this elegant dish.
Step 3
Garnish and serve with elegance
After your polenta achieves a rich and creamy consistency, take it off the heat.
Allow it to rest for a few moments.
Then, stir it once more before serving.
Top it with extra grated Parmesan and add a sprig or two of fresh rosemary for a final touch.
Present it steaming hot as an accompaniment or as a vegetable stew.