Polenta
Creamy cornmeal porridge made from polenta, broth, and butter or oil. Cooked low and slow on the stovetop until smooth and thick, then topped with proteins, vegetables, and sauces.
Ingredients
Method
Bring vegetable broth to a boil in a large pot. Add salt.
Slowly add cornmeal in a thin stream while whisking constantly to prevent lumps. Stir frequently as the mixture thickens, 25–35 minutes, until polenta pulls away from the sides of the pot and a spoon stands upright in it.
Stir in butter, black pepper, and parmesan cheese (if using). Adjust salt to taste.
While polenta cooks, sauté diced onion until soft and golden, about 5 minutes. If using braised or cooked protein, warm it gently in a separate pan; heat sauce or reduction separately.
Divide polenta among serving bowls. Top each with sautéed onion, cooked protein, and sauce. Garnish with fresh herb and a drizzle of oil if desired. Serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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