Chris’ Perfect Polenta
Recipe Facts
Prep Time: 10min
Cook Time: 55min
Active: 15min
Total: 65min
Yield: 4 Servings
Nutrition
263 Calories per Serving
Total Fat 15.9g
Sat. Fat 5.9g
Cholesterol 19.8mg
Sodium 1208mg
Carbohydrate 25.1g
Fiber 3.5g
Sugars 1.2g
Protein 7.5g
Special Equipment
Oven-safe pan with lid
Ingredients
1 1/2 tsp. Kosher Salt.
2 Tbsp. Olive oil.
4-6 Oz. Red onion, finely diced.
3 Cloves Garlic, minced.
1 Qt. Chicken Stock.
1 Cup Yellow cornmeal, coarse-ground.
3 Tbsp. Salted butter.
1/2 Cup Parmigiano Reggiano cheese, shredded.
Make It
Preheat oven to 350°, and place rack in the middle.
In a large, oven-safe sauce pan, heat the olive oil over medium heat. Add salt and onions and sweat until the onions begin to turn translucent, 5-10 minutes. Add the garlic and sauté an additional 1-2 minutes until fragrant, making sure the garlic does not burn.
Increase heat to high. Add the chicken stock and bring to a boil. Allow to boil for 1-2 minutes before turning off the heat.
Slowly whisk the cornmeal into the liquid, pouring the cornmeal in a steady stream over the whisk to ensure no clumping. Whisk until combined and a porridge forms.
Cover and transfer to the oven. Cook for 40 minutes, stirring every 10 minutes, until the polenta has a custard-like consistency and pulls away from the bottom of the pan easily.
Remove from the oven and stir utter and shredded cheese until all is melted. Serve immediately to an adoring crowd.