Polenta

Ingredients:

• 1 cup (160g) coarse cornmeal or polenta
• 4 cups (960ml) water or chicken broth
• 1 teaspoon (5g) salt
• 2 tablespoons (30g) unsalted butter
• 1/2 cup (50g) grated Parmesan cheese
• 1 tablespoon (15ml) olive oil
• 1/4 teaspoon (1g) freshly ground black pepper
• 1/4 teaspoon (1g) dried thyme or rosemary (optional)

Instructions:

1. In a medium saucepan, bring the water or chicken broth to a boil over medium-high heat. Add the salt.
2. Gradually whisk in the polenta, reducing the heat to low to prevent lumps from forming.
3. Cook, stirring frequently with a wooden spoon, until the polenta thickens and begins to pull away from the sides of the pan, about 30-40 minutes.
4. Remove the saucepan from the heat and stir in the butter, grated Parmesan cheese, olive oil, and black pepper until well combined and the cheese is melted.
5. Taste and adjust seasoning with more salt or pepper if needed. If using, stir in the dried thyme or rosemary.
6. For creamy polenta, serve immediately, spooning onto plates or into bowls.
7. For firm polenta, pour the cooked mixture into a greased 8x8 inch (20x20 cm) baking dish. Smooth the top with a spatula and let it cool to room temperature, then refrigerate until set, about 1-2 hours.
8. Once firm, cut the polenta into squares or slices. It can be grilled, baked, or pan-fried until golden brown before serving.

Notes:

Polenta can be served as a side dish or as the main course with toppings like sautéed mushrooms, marinara sauce, or grilled vegetables. Store leftover polenta in an airtight container in the fridge for up to 3 days. Reheat by adding a splash of water or broth to restore its creamy texture.