Polenta
I was always afraid of cooking polenta. I am not a fan of stirring and worrying about lumps. But in reality most people suggest cooking it in the oven with a minimum amount of stirring. I suggest starting in a pot and transferring it to a baking dish. You could probably skip the pot step and go right to the baking dish with little difference in cooking.
- 4 cups chicken stock
- 1 cup coarse cornmeal
- 3 tablespoons unsalted butter
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 ounces parmigiano reggiano grated
Preheat the oven to 350 degrees.
Thoroughly butter the edges and bottom of a 9″ x 9″ porcelain or glass baking dish using about 1 tablespoon of the butter.
In a large sauce pan heat the chicken stock to boiling. Add the salt and pepper. Using a whisk slowly stir in the cornmeal to prevent lumps. Once all the cornmeal has been incorporated pour the mixture into the baking dish and place in the oven for about 30 minutes.
Remove the baking dish from the oven and stir the polenta to make sure it is evenly distributed. Place back in the oven for 5 more minutes. The polenta should be creamy. Stir in the butter and the cheese.
If you are serving it soft it is ready to eat. If you are going to fry or grill it allow the polenta to cool in the baking dish, and once cool, place it in the refrigerator to thoroughly harden.