RECIPE MAGIC!

CREAMY POLENTA

A rustic staple of Northern Italy, polenta is simple comfort food — just cornmeal simmered slowly until creamy and rich. Finished with Butter EVOO and a touch of cheese, it’s the perfect Mediterranean side for saucy dishes, from braised meats to tomato-olive chicken. For a nuttier finish, drizzle our French Walnut Oil.

INGREDIENTS (Serves 4)
4 cups water (or 3 cups water + 1 cup milk for extra creaminess)
1 tsp kosher salt
1 cup coarse cornmeal (polenta)
2 tbsp Butter EVOO (or a mix of Butter EVOO and Garlic EVOO)
Freshly ground black pepper
Grated Parmesan or Pecorino (optional)

DIRECTIONS
Bring water (or water and milk) and salt to a boil in a medium saucepan. Whisk in cornmeal in a steady stream to prevent clumping. Reduce heat to low and cook, whisking often, until thick and creamy, about 25–30 minutes. Stir in Butter EVOO and season with black pepper. Add cheese if desired. Serve warm as a base for braised meats, stews, or the chicken with tomato and olives.

COOK’S NOTES:
For softer polenta, add more liquid during cooking. Leftovers firm up in the fridge — slice and pan-fry the next day for a crispy side.