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Savory Polenta

This savory polenta recipe delivers a versatile Italian side dish, starting with finely chopped red onion and garlic sautéed in olive oil, then cooked with cornmeal in chicken stock. Finished with butter, salt, pepper, and Parmesan cheese, it can be served warm and creamy or cooled, set, and then grilled or sautéed into various shapes for an elevated texture and presentation.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 people
Course: lunch/dinner
Cuisine: American
Calories: 1751.3
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 tablespoons olive oil plus extra for grilling or sauteing if desired
  • 3/4 cup finely chopped red onion
  • 2 cloves garlic finely minced
  • 1 quart chicken stock or broth
  • 1 cup coarse ground cornmeal
  • 3 tablespoons unsalted butter
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 ounces Parmesan grated

Equipment

  • 1 Large Oven-Safe Saucepan
  • 1 Whisk
  • 1 Measuring Cups and Spoons
  • 1 Cutting Board and Chef's Knife
  • 1 9x13 inch Cake Pan for setting polenta

Method
 

  1. Preheat oven to 350 degrees F.
  2. In a large, oven-safe saucepan heat the olive oil over medium heat. Add the red onion and salt and sweat until the onions begin to turn translucent, approximately 4 to 5 minutes. Reduce the heat to low, add the garlic, and saute for 1 to 2 minutes, making sure the garlic does not burn.
  3. Turn the heat up to high, add the chicken stock, bring to a boil. Gradually add the cornmeal while continually whisking. Once you have added all of the cornmeal, cover the pot and place it in the oven. Cook for 35 to 40 minutes, stirring every
  4. 10 minutes to prevent lumps. Once the mixture is creamy, remove from the oven and add the butter, salt, and pepper. Once they are incorporated, gradually add the Parmesan.
  5. Serve as is, or pour the polenta into 9 by 13-inch cake pan lined with parchment paper. Place in the refrigerator to cool completely.
  6. Once set, turn the polenta out onto a cutting board and cut into squares, rounds, or triangles. Brush each side with olive oil and saute in a nonstick skillet over medium heat, or grill.

Notes

Achieve smooth, lump-free polenta by whisking continuously while gradually adding cornmeal to boiling stock. Oven cooking provides a creamy consistency; remember to stir every 10 minutes to prevent lumps and sticking. Incorporate Parmesan off the heat, gradually, for a smooth melt. For set polenta, ensure complete cooling before cutting to maintain shape. Grilling or sautéing adds a delightful crust, enhancing texture and flavor.