Polenta Recipe by Swiss Chef Thomas Wenger
User Reviews
4.9
-
Prep Time
15 mins
-
Cook Time
1 hr 40 mins
-
Total Time
1 hr 55 mins
-
Servings
4 servings
-
Course
Main Course
-
Cuisine
Swiss
Polenta Recipe by Swiss Chef Thomas Wenger
Description
This polenta preparation begins by gently sautéing chopped white onion and garlic in olive oil until translucent, providing a mild aromatic base. Boiling water seasoned with salt, nutmeg, pepper, and bay leaf is then combined with the cornmeal slowly, maintaining continuous stirring to avoid lumps. The mixture is brought back to a boil, then cooked slowly at low heat for about 1 hour and 20 minutes, allowing the coarse polenta to soften and absorb the flavors fully.
Finishing involves melting butter until it turns hazelnut brown, which adds a fragrant toasted note. This browned butter, along with Parmesan cheese, is stirred into the polenta to create richness and depth. Additional butter is drizzled on top before serving, enhancing the creamy texture and nutty flavors. The finished polenta is smooth yet retains a subtle graininess characteristic of traditional coarse polenta.
This thorough cooking method produces a comforting accompaniment that pairs well with meats, vegetables, or sauces. It’s well suited to those who appreciate a classic, richly flavored polenta made from high-quality cornmeal and thoughtful seasoning.
Ingredients
- 130 grams cornmeal Bramata brand is best, polenta
- 50 grams onion chopped, white
- 30 milliliters olive oil
- 5 grams garlic chopped, clove
- 600 milliliters water
- 100 g parmesan
Instructions
- Sautee the chopped onion and garlic in olive oil until translucent.
- Add the water and bring to boiling point. Season with the salt, nutmeg, pepper and add the bay leaf to the boiling liquid.
- Under continued stirring, add the coarse polenta corn meal in a slow but steady stream to the boiling liquid.
- Bring the polenta one more time to boil, cover and then place the pan on the side of the stove and cook on very low heat under by approximately 120° C (250° F) for approximately 1 hour 20 minutes.
- In a saucepan melt the butter and cook it until “hazelnut” brown and foamy.
- After cooking of the polenta, take out the bay leaf and swing in the Parmesan cheese and the some of the brown butter. Adjust seasoning before serving and pour the rest of the brown butter over the polenta just before serving.
Notes
User Reviews
Overall Rating
4.9
You'll Also Love
