1 cup of polenta
6 cups of water or stock
2 oz butter
1 tbsp cream
3 oz freshly grated Parmesan
salt
additional butter for dotting the top
- Boil the water or stock in a heavy saucepan with a generous amount of salt
- Add the butter
- Slowly drizzle the polenta into the boiling stock as you keep stirring
- Cook on a low heat for 15-20 minutes, stirring all the time
- Spoon the polenta into individual ramekins
- Sprinkle a generous tablespoon of cheese on the top of each ramekin
- Dot the top of each ramekin with butter
- Place the ramekins under the broiler for 5 minutes until nicely golden on top
The best polenta I ever had was in Romania. I was travelling through Transylvania with my brother and his wife, Ligia. We stopped in the town of Târgu Mures for lunch. It seemed like there was only one restaurant and only one choice on the menu there. I had calves liver with onions over a bed of runny polenta. The brown gravy mixed with the polenta and made a soupy float for the liver. It wasn't the first time I'd had polenta but it was certainly one of the most memorable meals I've ever had.
Playlist:
Mambo Italiano
Rosemary Clooney
Marta's Song
Marta Sebestyen, Deep Forest
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