Creamy Italian cornmeal porridge with butter and Parmesan. Comfort food.
Ingredients
Scale
Measurement units
- coarse polenta
- water
- butter
- Parmigiano
- salt
Ingredients
Scale
Measurement units
- coarse polenta
- water
- butter
- Parmigiano
- salt
Instructions
Bring the water to boil
Bring water to boil
Add the polenta
Add the polenta
Stir the polenta
Stir the polenta
Serve hot
Serve hot
Tomorrow's Meal
Crispy Polenta Cake with Mushroom Ragù
Leftover creamy polenta sliced thick, pan-fried until golden and crispy, topped with sautéed mushrooms and fresh herbs
You'll need to pick up:
Butter or olive oil for fryingMixed mushrooms (cremini, shiitake, or porcini)Fresh parsley or sageParmesan cheese for finishing
Quick overview:
- 1.Spread cooled polenta onto parchment, chill until firm enough to slice (2+ hours or overnight)
- 2.Cut into ½-inch thick slabs or 3-inch squares
- 3.Heat 2 tablespoons butter in large skillet over medium-high heat until foaming
- 4.Fry polenta pieces 3-4 minutes per side until deep golden crust forms
- 5.While polenta cooks, sauté sliced mushrooms in separate pan with butter, garlic, salt until caramelized (5-7 minutes)
- 6.Plate crispy polenta, top with mushroom ragù, fresh herbs, and shaved Parmesan
- 7.Serve immediately while polenta is still warm and crispy
Before you cook
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