A Lazy Polenta
Well, by the sound of that title it sure does sound like I made something super fancy doesn’t it? Truth is Polenta integrale is the traditional Italian term for ‘whole milled’, meaning the whole corn kernel is coarse-milled together with nothing sifted out, offering a beautiful, rustic texture and hearty, full-flavor that lends itself as the perfect accompaniment to traditional ragús & savory braises, or just butter and cheese.
It just so happens that we’re selling this polenta {quite honestly the best I’ve ever had} in the Food52 Shop. Near extinct, this rare variety of corn was re-discovered in 2000 near the town of Trento in northern Italy. Lucky for us, it is currently in very limited production in the United States. Here’s the kind of thing you can always have in your pantry and make a lazy, but outstanding Sunday supper out of just about anything you can throw in or on top of it. Polenta is your leftovers friend. And with this whole milled rustic version you’ll transport yourself to nonna’s table with a few stirs of a pot.
Rustic Polenta Integrale
Lazy Sunday Polenta Integrale
Serves 2-3
1 cup polenta integrale
4 cups water
1 tablespoon butter {optional}
Salt to taste
Toppings or flavor inspiration:
Rosemary, thyme or any fresh herb, chopped
Chopped red chili for a small kick
Sauteed mushrooms or grated truffles
Sauteed scallion
Leftover pasta sauce or ragu
Leftover grilled vegetables
Dollop of ricotta or goat cheese {let’s be honest, this is a must!}
Grilled or pan seared sausage
A poached egg!
Anything your heart desires
- Bring water and polenta to a gentle simmer in a heavy bottomed pot.
- Simmer on low for an hour, stirring regularly to prevent sticking on bottom of pot. Add herbs or red chili at this time, if desired. Go read a book.
- After an hour cover with a lid and turn heat off to allow polenta to absorb water. Go reorganize your closet.
- Add a pat of butter and kosher salt to taste. Stir and bring to a slow simmer to reheat. The consistency should be perfect, but if it’s too thick, add a bit of water to make it easy to stir, but still thick and hearty.
- Scoop into a bowl, top with cheese and anything you feel like eating.
Nonna-Worthy:
Homemade Gnocchi and Sauce: Channeling My Italian Grandmother
Homemade Ricotta
How to Cook the Perfect Poached Egg
Braised Grass-Fed Beef Brisket and Polenta
8.ate@eight 