Polenta | Cooking Italian with Joe

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a distinct flavor.

Start by preparing a good quality yellow cornmeal, preferably coarse grain.

Measure out 1 cup of cornmeal and set aside.

Measure 4 cups of chicken stock to use as the liquid for cooking the polenta.

In a large pot, heat the chicken stock just below boiling and add a pinch of salt (about 1/4 to 1/2 teaspoon).

Once the stock is hot, slowly whisk in the cornmeal to avoid lumps, stirring constantly.

Reduce the heat to low and let the mixture simmer uncovered for about 20-30 minutes, stirring occasionally to prevent sticking.

After about 25 minutes, check the consistency; it should be thick and creamy with some clear liquid on top.

Once the polenta is thickened, add 4 tablespoons of butter and 1 cup of grated Parmigiano-Reggiano, stirring until melted and combined.

For added flavor, incorporate 1/4 pound of gorgonzola blue cheese and stir until melted.

Drizzle in some high-quality extra-virgin olive oil and mix well before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens