foie gras on a silver platter. I think he said "What's this?...you're always cooking up something newfangled and fancy around here." Actually, I think he just said new and fancy, but I added the fangled because I love the word newfangled and don't use it nearly enough. Anyway, I never dreamed this would be his perception of polenta. I thought it was pretty basic stuff. I guess I should have learned from that time I served him salsa with corn chips and he called me an innovator. I tried to explain that salsa is probably the most popular condiment in the world, but he was already too busy dipping and crunching.
9 1/2 cups chicken stock (or low-salt chicken broth)
2 cups yellow cornmeal
1 cup grated parmesan cheese
3 tablespoons unsalted butter
salt and freshly ground black pepper to taste
1. Bring chicken stock to boil in heavy large saucepan. Reduce heat to medium.
2. Gradually whisk in cornmeal. Cook until cornmeal is very soft and mixture is thick and creamy, whisking occasionally, about 20 minutes.
3. Remove from heat. Stir in parmesan cheese and butter. Season polenta to taste with salt and pepper. Transfer to bowl and serve.
from Bon Appétit, September 1998
|adding cornmeal to the stock|
|thick and creamy, 20 minutes later|
|adding parmesan and butter|
|It seemed a little too soft at first, but then...|
|after cooling off for about 5 minutes, it was just right.|
FYI: The photo at the very top is leftover polenta
the next day. That's why it looks a little clumpier.