Polenta, for me, is a bliss. And so is parmesan. So when I discovered the mix, my life was complete. To put a spoonful of polenta in your mouth is absolute perfection, but it has to be well done. I love it when it’s creamy and smooth, then I could even eliminate risottos from my life and swap it for polenta. Yes, I just said that! You can eat it by itself, add some roasted vegetables or any protein you like. I personally like it with meats with a sweet glaze or sweet vegetables like beetroot or sweet potato; it makes a really nice contrast.
Portions: 2 full, 4 as a side
– 150g polenta, I used instant (pre-cooked)
– 600-900ml milk
– 50ml whipping cream
– 40g parmesan cheese (I used Grana Padano) + more for garnish
– salt and pepper to taste
– 20g unsalted butter
– Extra virgin olive oil for drizzling (optional)
– Basil leaf for garnish (optional)
1. For maximum creaminess, I cook the polenta in milk instead of water. So start by mixing the polenta with about 400ml of milk and let it cook. Even though it’s instant, it still need a good 10min of cooking. You should taste no grittiness at all, it should be very very smooth. So cook until you reach that point. Add more milk as the polenta sucks the milk in and asks for more. Stop when it looks like liquidy mashed potatoes.
2. I like parmesan shavings. Specially when the parmesan is really good, like his one. You appreciate it more :). And so first I shaved some of it with a peeler and then grated the recipe amount. The grated cheese goes into the polenta with the cream until fully melted. Taste at this point and adjust he seasoning, as the cheese is already salty. Finish with 20g of cold butter and mix as it melts.
That’s it! Drizzle a bit of olive oil on top, put your parmesan shavings and a basil leaf. How great is this easy recipe? Have it on a cold day and you’ll thank me so much 🙂 I hope you like it, bon appetit!