Food & Wine USA - (03)March 2020

36 MARCH 2020

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Easy Polenta

ACTIVE 20 MIN; TOTAL 1 HR 5 MIN

SERVES 8

Most polenta recipes require nearly an

hour of patient stirring; this streamlined

version comes together off the heat, with

a final whisk just before serving. The result

is an almost effortless, exquisitely creamy

polenta that’s the perfect base for slow-

roasted pork and vegetables (recipe p. 34).

8 cups lower-sodium chicken broth

(such as Swanson), vegetable

broth, or water

1 tsp. kosher salt

1 tsp. black pepper

2 cups uncooked polenta or cornmeal

(such as Anson Mills)

7 oz. Parmigiano-Reggiano cheese,

grated (about 2 packed cups)

(^1) / 2 cup unsalted butter (4 oz.)

1. Bring broth to a boil in a medium sauce-
   pan over high. Stir in salt and pepper;
   remove from heat. Gradually add polenta,
   whisking constantly. Cover and let stand
   45 minutes.


2. Add cheese and butter, whisking vigor-
   ously to break up any lumps. If desired,
   serve with pork loin and vegetables.
   WINE Lightly herbal Italian red: 2016
   Poliziano Vino Nobile di Montepulciano