There are two forms of polenta – soft and firm. The soft polenta is served with meaty stews as Braised beef in red wine.
300 ml milk
1 tsp salt
300g polenta flour
100 g butter
50 g freshly grated Parmesan
Put the milk in a large heavy based pan with 1200 ml water and the salt. Bring to the boil.
Meanwhile, fold a large piece of baking parchment in half, then open it out on a flat surface. Place the polenta on it and gather up the sides so that you form a sort of chute. This will enable you to pour the polenta flour into the water quickly in one even stream.
When the liquid is boiling, quickly pour in the polenta flour, whisking vigorously with a balloon whisk as you do so. Reduce the heat and simmer for 20 minutes, stirring constantly. The polenta should begin to come away from the sides of the pan when cooked.
Pour the polenta on to a wooden board and scatter over butter and Parmesan. Allow to melt in. Serve with braised beef in red wine.
Variation:
Firm polenta; Make the polenta recipe, as above. Leave to cool. When cold slice into slabs with a sharp knife. You can reheat these pieces, either by frying in a knob of butter for a minute or two, or grilling with butter on the top until golden brown. Serve with a few rashers of grilled bacon or pancetta, and freshly grated Parmesan on top.
This Recipe has been adapted from Angela Hartnett’s Cucina. Published in 2007 by Ebury Press.