In his book “The Unprejudiced Palate” (which is part personal history, part practical garden and kitchen guide, part cookbook, and all a fun and interesting read), Dr. Angelo Pellegrini says that soft polenta in Italy has roughly the same relationship to pasta as brown country bread has to the baguette in France: it is what everyone ate as a daily staple until the industrial revolution made the more highly processed replacement product widely available. Cheap, filling and warming, cornmeal porridge was the ideal peasant food.
Although it is most often associated with Italy, it is also found in the cuisines of southern France, where the growing of corn has a a long history. Near us, in the French Basque countries, the organic farmer’s cooperative Arto Gorria has brought back the production of Grand Roux Basque corn. This heirloom field-corn varietal, known for its multicolored ears, with variations from gold to red to maroon to almost brown, is milled into corn flour and course polenta meal.
This easy recipe is excellent made with Grand Roux Basque polenta meal, which give the polenta a nutty, whole grain flavor. But works as well with any organic polenta. Very simple and very rich at the same time, creamy polenta is great served with a hearty winter beef stew, or as I did, with pork cheeks simmered with vermouth, rosemary and fennel.
Ingredients:
- 1 cup organic course polenta
- 2 cups water
- 1 cup milk
- 1 cup heavy cream
- 1/2 grated parmesan cheese
- Salt, pepper and freshly grated nutmeg to taste
Notes:
I think that course ground polenta makes for finished polenta that is toothier and has an overall better texture. If fine ground polenta is used the finished polenta will be creamier and more glutinous.
Preparation:
- Combine the polenta meal, cold water, cold milk and cold cream in a heavy saucepan. Stir well until smooth.
- Heat the polenta over high heat, whisking constantly, until it comes to a boil. Continue stirring with a wooden spoon, getting into the corners of the pan, until the desired consistency is reached, about 15-20 minutes.
- Season to taste with salt, black pepper and nutmeg. Stir in the grated Parmesan. Serve immediately.
- If the polenta is to be held for any time before serving, put a sheet of parchment paper directly on the surface of the porridge to prevent a skin forming. Reheat before serving.
