Polenta Recipe by Chef Thomas Wenger
Polenta is one of those things I despised as a child and only really got to appreciate when I became a chef.
Polenta is a great side dish and it makes for a great alternative to pasta, rice and potatoes. It goes well with chicken, rabbit and grilled sausages.
Polenta traditionally is cooked in saltwater only, but different chefs prefer to use beef bouillon, milk or a mixture of it. It really depends on each individual’s preference.
For different taste and textures, replace the parmesan cheese with mascarpone, ricotta or soft goat cheese. Grilled mushrooms, vegetables or crisp Parma ham also make a great addition to polenta.
While polenta is primarily associated with Swiss and Italian cuisine, it is also a popular dish in Croatia, and as far east as Romania and Moldova.
Enjoy this classic polenta recipe!
Polenta Recipe by Swiss Chef Thomas Wenger
- 130 grams polenta corn meal Bramata brand is best
- 50 grams white onions chopped
- 30 milliliters olive oil
- 5 grams garlic clove chopped
- 600 milliliters water
- 100 g Parmesan
- Sautee the chopped onion and garlic in olive oil until translucent.
- Add the water and bring to boiling point. Season with the salt, nutmeg, pepper and add the bay leaf to the boiling liquid.
- Under continued stirring, add the coarse polenta corn meal in a slow but steady stream to the boiling liquid.
- Bring the polenta one more time to boil, cover and then place the pan on the side of the stove and cook on very low heat under by approximately 120C (240F) for approximately 1 hour 20 minutes.
- In a saucepan melt the butter and cook it until “hazelnut” brown and foamy.
- After cooking of the polenta, take out the bay leaf and swing in the Parmesan cheese and the some of the brown butter. Adjust seasoning before serving and pour the rest of the brown butter over the polenta just before serving.