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Epicurious

Creamy Polenta

When it comes to polenta, freshly milled corn makes all the difference. We are lucky enough to have Wild Hive Farm in Clinton Corners, New York, grind the polenta for the Shop (you can order it at www.wildhivefarm.com). Bob’s Red Mill is a great alternative that can be found in many supermarkets, health food stores, and online (www.bobsredmill.com). This recipe requires a slight investment of time, but the result is mind-blowingly good. Just make sure to whisk the mixture constantly until the polenta comes to a boil; otherwise it can easily burn. Polenta is incredible served alongside just about any kind of meatball, but it is classically served as a stand-alone dish. Try it with a ladleful of Classic Tomato Sauce (page 56) or Spicy Meat Sauce (page 57) on top.

Recipe information

  • Yield

    Serves 4 to 6

Ingredients

1 teaspoon salt
2 cups coarsely ground cornmeal or grits (not instant polenta)
1/2 cup heavy cream
1/3 cup grated Parmesan cheese
4 tablespoons (1/2 stick) unsalted butter

Preparation

  1. Step 1

    Bring 9 cups water and the salt to a rolling boil in a medium pot over high heat. Whisk in the cornmeal and continue whisking until the water begins to boil again. Lower the heat to the lowest setting and continue to cook, stirring every 5 minutes, for 1 hour.

    Step 2

    Remove from the heat and whisk in the cream, Parmesan, and butter. Allow to sit for 10 minutes before serving.

Reprinted with permission from The Meatball Shop Cookbook by Daniel Holzman and Michael Chernow with Lauren Deen. Copyright © 2011 by Daniel Holzman and Michael Chernow; photographs copyright © 2011 by John Kernick. Published by Ballantine Books, an imprint of The Random House Publishing Group. All Rights Reserved. Daniel Holzman is executive chef at The Meatball Shop. He is an alum of Le Bernadin, San Francisco's Fifth Floor, and Aqua, among other highly acclaimed restaurants. He attended the Culinary Institute of America, where he received a full scholarship from the James Beard Foundation. Michael Chernow runs the front-of-house operations and the beverage program at The Meatball Shop. He has worked extensively in restaurants in New York and Los Angeles. He is a graduate of the French Culinary Institute, where he earned degrees in culinary arts and restaurant management. He and Holzman met as teenagers when they worked together as delivery boys at the New York vegan restaurant Candle Café. Needless to say, the vegan thing didn't really stick. Lauren Deen is the author of the New York Times bestselling Cook Yourself Thin series and Kitchen Playdates. She is an Emmy award—and James Beard award— winning television producer and director. She is currently executive producer of food(ography) on the Cooking Channel.
TagsItalianEuropeanCornmealFlourGritsRice & GrainsSideDinnerGluten FreeNut FreeVegetarian5 Ingredients or FewerSimmerCookbooks
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