Polenta is an Italian staple and originated in Northern Italy and is born from Cucina Povera. It is a simple yet satisfying dish. In Roman times, polenta was essential for Roman Legions who would enjoy it in either a porridge or cake-like form. Polenta is naturally gluten-free and is a delicious side dish or as a main course when topped with one of Commellini Estate’s signature sauces.
1 ¾ Cup Cornmeal
6 Cup Water
3 Tablespoons Unsalted Butter
2 teaspoons Salt
½ Cup Freshly Grated Parmigiano- Reggiano Cheese
Bring water and salt to a boil in a large saucepan. Slowly whisk in cornmeal. Continue to whisk constantly until polenta is stirred in are there are no lumps remaining.
Reduce heat to low, stir occasionally until cornmeal is tender, and the mixture thickens (depends on cornmeal used but approximately 5 minutes). Polenta is done when the consistency is creamy and the individual grains are tender.