Polenta is a very versatile dish that you can pair with almost any meats or vegetables – here’s Michael Bonacini’s version of this classic side.
Soft polenta
Ingredients:
2 litres water
2 cups medium ground polenta
1 cup grated parmesan cheese
¼ cup butter
Splash extra virgin olive oil
Salt and pepper, to taste
Method:
Bring your pot of water to a boil, and add a splash of the olive oil, season with salt and pepper, then add half the butter. Slowly pour in the polenta, stirring with a wooden spoon or spatula constantly to avoid lumps.
Next, turn the heat down to low and simmer for approximately 20-30 minutes. Then, just before serving add the remaining butter and parmesan cheese and adjust the seasoning as necessary.
To serve:
There are many ways to use soft polenta – you can think of it as mashed potatoes or rice, and one of my favourite ways to use polenta for entertaining is as follows:
On a large wood board, place a sheet of parchment paper or lightly dust oil on the board, then pour polenta on top of the board. Drizzle with olive oil and sprinkle with freshly grated parmesan cheese. You can serve along with the polenta a variety of the following: braised Osso Buco, braised beef short rib, grilled quails, a variety of your favourite sausages, sautéed mushrooms, eggplant caponata, homemade tomato sauce, the combinations are endless.
You may serve almost anything with polenta hot or cold, grilled, roasted or stewed; to make the polenta itself more decadent you can add marcaonna cheese or sweet gorgonzola.
The idea is for your guests to help themselves to a bowl of polenta, and add to it whatever they like; I guarantee they will come back for seconds and thirds. It makes for easy entertaining!
Serves 8-10
Courtesy Michael Bonacini, www.oliverbonacini.com