Side Dish: Italy – Northern Italy – Polenta al Parmigiano

Serving Size: 6

Approximate Time

Prep 5 min

Cook 30 min

Total 35 min

Ingredients

- 1 cup (170 g) coarse cornmeal (polenta)
- 4 cups (960 ml) water
- 1 cup (240 ml) whole milk
- 1 tsp (5 g) fine sea salt, plus more to taste
- 2 tbsp (30 g) unsalted butter
- 1 cup (100 g) freshly grated Parmesan cheese (Parmigiano-Reggiano)
- 2 tbsp (30 ml) extra-virgin olive oil
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1 tbsp (15 g) chopped flat-leaf parsley (optional, for garnish)

Instructions

1. In a medium saucepan, bring the water and milk to a gentle boil with 1 tsp salt, stirring to dissolve.
2. Reduce heat to low. Slowly pour the cornmeal into the simmering liquid in a steady stream, whisking or stirring constantly to prevent lumps.
3. Cook the polenta at a very low simmer, stirring frequently (more often as it thickens) for about 25–30 minutes, until thick, smooth, and creamy. If it becomes too stiff, stir in a splash of hot water or milk to loosen.
4. Remove from heat and stir in the butter and grated Parmesan until fully melted and incorporated. Taste and adjust seasoning with more salt and freshly ground black pepper as needed.
5. Stir in 1 tbsp olive oil for sheen and richness. For a plated creamy side, serve immediately; alternatively, pour into a lightly oiled shallow dish, smooth the top, let cool slightly, then cut into squares and briefly brown in a skillet or under a broiler if desired.
6. Spoon hot polenta onto plates, drizzle with the remaining 1 tbsp olive oil, sprinkle with chopped parsley if using, and serve alongside the braised spare ribs with sauce.