Ultra Creamy Polenta

People who think of polenta tend to think of it as that “yellow stuff” that comes in a tube at the grocery store.  If that’s your only exposure to this wondrous Italian staple, we are here to tell you that you have been missing out.  Polenta is a fantastic, naturally gluten free alternative to pasta that escalates the comfort food factor of so many dishes that are traditionally served over noodles, like our Mushroom Fricassee or Chicken Meatballs. (More, similar deliciousness coming soon, btw.  Muahahaha!)  The traditional method of cooking it incorporates three parts liquid (water, stock, milk, etc.) to one part medium- or fine-grain corn meal.  This yields a firmer polenta that, once it cools, can be sliced, then baked, grilled or fried.  It is also very time consuming and requires roughly the same amount of attention that you would have to give to colicky, hungry triplets.  Not fun.  Our preferred method uses four parts liquid instead, and yields a looser, porridge-style polenta that makes a delectable base that pairs beautifully with hearty main courses, particularly those with rich sauces.

Once Kyle discovered this double boiler method over at The Splendid Table, it automatically went on the “must try” list. It still requires a fairly long cooking time (1 1/2-2 hours), but using the indirect steam heat of the double boiler, it makes for an amazingly low maintenance process.  You’ll have to whisk it fairly well at the start to combine the liquid and the cornmeal thoroughly, but after that, a quick stir every twenty or thirty minutes—tasting for salt and flavor as you go—is all you need, freeing you up to make everything else for your spectacular dinner.  Pour yourself a glass of wine and take your time.

One of the great advantages inherent to this method of slow cooking the cornmeal over a pot of simmering water is that it allows the grains to absorb the liquid and develop their sugars, so you avoid the grittiness and bitterness of quick-cooking methods.  For our money, if you’re going to do something, you might as well do it right.

Typically, we would fold in a little mascarpone cheese to maximize the creaminess of the finished polenta, but it can be a little hard to find and somewhat pricey, depending on where you live and shop.  A more accessible and budget-friendly alternative is to use regular cream cheese instead.  If you a) have the budget, and b) are feeling fancy, by all means, go for the mascarpone. Either way, you’ll have a luxe, creamy, indulgent dish.  As an added bonus, this can be held over simmering water for up to three hours, so it’s a great side for buffet-style dinners and brunches, as well.

Feel free to add other flavorful ingredients like sun-dried tomatoes, capers, olives, roasted peppers, marinated artichoke hearts or any fresh herbs that might complement your main course.  You could also serve it chilled with fresh ricotta and a drizzle of honey for a delicious, filling breakfast.  Oh, and feel free to turn your nose up at that tube of yellow stuff at the grocery from now on.  It can’t hold a candle to this quickly-disappearing homemade version.

Adapted from The Italian Country Table via The Splendid Table.