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Sides

Polenta al Formaggio

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5 min
Prep
40 min
Cook

Ingredients

  • 250 g (1 1/2 cups) coarse polenta (cornmeal)
  • 1.2 litres (5 cups) water or stock
  • 1 tsp salt
  • 60 g (4 tbsp) butter
  • 80 g (3/4 cup) grated Parmigiano Reggiano
  • 60 g (2 oz) fontina cheese, diced (optional)

Method

  1. Bring the water or stock to a boil with the salt in a large heavy-bottomed pot.
  2. Slowly whisk in the polenta in a steady stream to avoid lumps.
  3. Reduce heat to low and cook, stirring frequently, for 35-40 minutes until thick and creamy (or per packet instructions if using quick-cook polenta).
  4. Stir in the butter, Parmigiano and fontina (if using) until melted and smooth.
  5. Serve immediately while hot and creamy.

Introduction: Polenta, boiled cornmeal, has been a staple of northern Italian cuisine since maize arrived from the Americas in the 16th century, historically sustaining poorer mountain communities as a filling alternative to bread.

Cultural Background: Polenta, boiled cornmeal, has been a staple of northern Italian cuisine since maize arrived from the Americas in the 16th century, historically sustaining poorer mountain communities as a filling alternative to bread. Enriched with cheese and butter, it becomes a comforting, creamy side dish.

Tips: Stir often to prevent polenta from sticking or forming lumps. For extra creaminess, stir in a splash of warm milk before serving.

Variations: Let polenta cool, slice, and grill or fry for crispy polenta squares. Vegan version: use vegetable stock, plant-based butter and a plant-based hard cheese alternative.

Storage: Refrigerate leftover polenta up to 4 days; it will firm up and can be sliced once cooled.

Reheating: Reheat gently on the stovetop with a splash of water or milk, stirring until smooth again.

Nutrition: Per serving: approx. 280 kcal, 8 g protein, 14 g fat, 30 g carbohydrate, 1 g sugar.

FAQs:

Q: What's the difference between coarse and instant polenta?

A: Coarse (traditional) polenta takes longer to cook but has better texture; instant polenta cooks in 5 minutes with a slightly smoother result.

Q: Can polenta be made ahead?

A: Yes — it firms up as it cools and can be sliced and pan-fried or grilled later.

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