The Foodist: Savory Garden Polenta

Jim Bruner | Mezzacello The Base for savory garden polenta.

This savory garden polenta is amazing! You can eat it fresh and hot. Eat cold (I don’t recommend that!) It’s best over the next week, sliced and fried in butter with salt and pepper and a fresh poached egg! Yummy!

This is one of my favorites, ranking right up there with peas porridge. This is super easy to make and it is a very satisfying meal. It is also full of flavor, calories, and nutrients! Obviously a skinny person is writing out this recipe. But seriously, this is worth the calories — especially on a cold winters morning.

INGREDIENTS

  • 2 tablespoons olive oil
    • plus extra for grilling or saute if desired
  • 3/4 cup finely chopped red onion
  • 2 cloves garlic, finely minced
  • 1 Tbsp rosemary, fresh chopped
  • 1 Tbsp thyme, fresh chopped
  • 3 Tsp fresh squeezed lemon juice
  • 1 quart chicken stock or broth
  • 1 cup coarse ground cornmeal
  • 3 Tbsp unsalted butter
  • 1 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 2 ounces Parmesan, grated

DIRECTIONS

  1. Preheat oven to 350 degrees F
  2. In a large, oven-safe saucepan heat the olive oil over medium heat. Add the red onion and salt and sweat until the onions begin to turn translucent, approximately 4 to 5 minutes.
  3. Reduce the heat  to low, add the garlic, thyme, rosemary, and saute for 1 to 2 minutes, making sure the garlic does not burn.
  4. Turn the heat up to high, add the chicken stock and lemon juice bring to a boil.
  5. Gradually add the cornmeal while continually whisking.
  6. Once you have added all of the cornmeal, cover the pot and place it in the oven.
  7. Cook for 35 to 40 minutes, stirring every 10 minutes to prevent lumps.
  8. Once the mixture is creamy, remove from the oven and add the butter, salt, and pepper.
  9. Slowly add in the Parmesan.
  10. Serve as is, or pour the polenta into a bread loaf pan or fancy mold lined with parchment paper or PAM Spray.
  11. Place in the refrigerator to cool completely.
  12. Once set, turn the polenta out onto a cutting board and cut into squares, rounds, or triangles.
  13. Brush each side with olive oil and saute in a nonstick skillet over medium heat, or grill to serve.

Edit from Jim: sorry I had the Tbsp of rosemary and thyme it is correct now. Also for acid Rick added a rose wine I refused to drink. Cheers! Make sure you share your results.

Please follow and like us:
Facebook
Twitter
Instagram
LinkedIn
RSS

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top