Creamy Italian Polenta with Parmigiano-Reggiano
Indulge in the creamy comfort of this classic Italian polenta, inspired by Michele Anna Jordan's esteemed cooking methods. This traditional recipe beautifully guides you through the art of making polenta, transforming simple cornmeal into a luscious staple. With its smooth texture and rich flavor, this polenta serves as a delightful side dish or a luxurious base for various toppings. Perfect for gatherings, the quantities can be easily adjusted to accommodate a larger crowd. Enhance your culinary repertoire and impress your guests with this authentic and satisfying dish.
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
water
6 cups (3 cups brought to a boil, 3 cups kept simmering)
kosher salt
1 tablespoon (added to boiling water)
polenta
1 cup (coarse- or medium-ground)
fresh ground black pepper
1/2 teaspoon (to taste, added in final minutes)
butter
3 tablespoons (added in last 5 minutes of cooking)
parmigiano-reggiano cheese
2 ounces (grated, added in last 5 minutes of cooking)
Instructions
1
Begin by bringing 3 cups of water to a vigorous boil in a heavy-bottomed pot. Keep the remaining water simmering in a separate container nearby.
2
Add kosher salt to the boiling water. Using a whisk, vigorously stir the water to create a whirlpool effect. Gradually pour the polenta into the vortex in a thin stream to prevent clumping.
3
Once all the polenta is incorporated, reduce the heat to a gentle simmer, stirring constantly to ensure smoothness.
4
As the polenta begins to thicken, switch from the whisk to a long-handled wooden spoon for easier stirring.
5
Incorporate the remaining cup of water while stirring, and work out any lumps by pressing them against the sides of the pot with the back of the spoon.
6
Continue stirring and reaching the bottom of the pot to prevent sticking, until the polenta thickens significantly and starts to pull away from the sides of the pot, which may take anywhere from 15 to 60 minutes depending on the coarseness of the polenta.
7
Taste for tenderness and adjust the texture with more water if needed.
8
In the final 5 minutes of cooking, stir in fresh ground black pepper and butter, and mix in the grated Parmigiano-Reggiano until melted and creamy.
9
Remove the pot from heat. If serving immediately, pour the polenta onto a large serving platter or distribute into individual bowls.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Italian Polenta with Parmigiano-Reggiano?
It is a classic Italian comfort food dish that transforms simple cornmeal into a luscious, smooth staple using traditional cooking methods.
Who inspired this specific polenta recipe?
This recipe is inspired by the esteemed cooking methods of Michele Anna Jordan.
What type of cornmeal should be used for this recipe?
The recipe calls for 1 cup of coarse- or medium-ground polenta.
How much total water is required for the cooking process?
A total of 6 cups of water is needed for this recipe.
How is the water prepared before adding the polenta?
3 cups of water are brought to a vigorous boil in a heavy pot, while the remaining 3 cups are kept simmering nearby.
What type of salt is recommended for seasoning the water?
The recipe specifies using 1 tablespoon of kosher salt added to the boiling water.
What is the whirlpool technique mentioned in the instructions?
You use a whisk to vigorously stir the boiling water to create a vortex before pouring in the polenta.
How do you prevent the polenta from clumping?
Gradually pour the polenta into the water vortex in a thin stream while whisking to ensure a smooth incorporation.
What should you do once all the polenta is incorporated into the water?
Reduce the heat to a gentle simmer and stir constantly to maintain smoothness.
When should you switch from a whisk to a wooden spoon?
Switch to a long-handled wooden spoon once the polenta begins to thicken.
How do you handle any lumps that form during cooking?
Work out any lumps by pressing them against the sides of the pot with the back of your wooden spoon.
How long does it take to cook this polenta?
The cooking time can range from 15 to 60 minutes, depending on the coarseness of the polenta used.
How do you know when the polenta is nearing completion?
It is ready when it thickens significantly and starts to pull away from the sides of the pot.
What should you do if the polenta is too thick or not tender enough?
Taste for tenderness and adjust the texture by stirring in more water if needed.
When is the butter added to the dish?
3 tablespoons of butter are stirred in during the final 5 minutes of cooking.
What kind of cheese is used in this recipe?
The recipe uses 2 ounces of grated Parmigiano-Reggiano cheese.
When should the Parmigiano-Reggiano be added?
Mix in the cheese during the last 5 minutes of cooking until it is melted and creamy.
How much black pepper is used for seasoning?
Add 1/2 teaspoon of fresh ground black pepper, or adjust to taste, in the final 5 minutes.
Is this polenta recipe suitable for vegetarians?
Yes, this dish is tagged as vegetarian-friendly.
Can this recipe be served as a main course?
While categorized as a side dish, it is described as a luxurious base for various toppings which could serve as a main meal.
What is the recommended serving method?
Pour the polenta onto a large serving platter or distribute it into individual bowls immediately after removing from heat.
Why is it important to stir reaching the bottom of the pot?
Stirring the bottom of the pot constantly is necessary to prevent the polenta from sticking and burning.
Can I make this recipe for a large group of people?
Yes, the quantities in this recipe can be easily adjusted to accommodate a larger crowd.
What tags describe the flavor and style of this dish?
The dish is tagged as Italian cuisine, comfort food, cheesy, and hearty.
Does the recipe provide nutritional information like calories?
No, the current data for calories, fat, and other nutritional metrics is not provided.
How many ingredients are needed in total?
There are 6 total ingredients: water, kosher salt, polenta, fresh ground black pepper, butter, and Parmigiano-Reggiano.
What kind of pot is best for cooking polenta?
A heavy-bottomed pot is recommended to ensure even heat distribution and prevent sticking.
How is the simmering water used?
The simmering water is incorporated gradually into the polenta as it thickens to achieve the desired consistency.
What is the final texture of the polenta?
The final texture is described as creamy, smooth, and luscious.
Can I use pre-grated cheese?
The recipe suggests using 2 ounces of grated Parmigiano-Reggiano for the best melting and creaminess.