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Polenta Bianca

Serves 4 to 6 Side vegetarian, Sides

Polenta Bianca

Polenta Bianca hails from the northern Italian regions of Veneto and Lombardy, where it is a staple at family tables, especially during the cooler months. This dish is emblematic of the straightforward, homey approach to cooking that defines the area, with a focus on simple, high-quality ingredients. Olive oil flows generously, salt is intuitively sprinkled, and the emphasis is on comfort rather than presentation.

When prepared correctly, Polenta Bianca should be creamy and smooth, with a subtle corn flavor enhanced by the richness of butter and the nutty depth of Parmigiano-Reggiano. Each bite offers a comforting warmth, a perfect backdrop to any hearty main dish. The softness of the polenta contrasts beautifully with the savory cheese, creating a dish that is both humble and satisfying.

Ingredients

  • 250 gpolenta
  • 1 Lwater
  • 60 gParmigiano-Reggiano — grated
  • 4 tbspunsalted butter
  • to tastefine sea salt

Method

  1. Begin by bringing 1 liter of water to a gentle boil in a large, heavy-bottomed pot. This type of pot helps distribute heat evenly, preventing the polenta from sticking and burning. Once the water is boiling, add a generous pinch of fine sea salt, tasting to ensure the water is pleasantly seasoned.
  2. Slowly pour 250 g of polenta into the boiling water in a steady stream, stirring constantly with a wooden spoon to prevent lumps from forming. Continue stirring until the mixture begins to thicken and the polenta is fully incorporated into the water.
  3. Reduce the heat to low and continue to cook the polenta, stirring frequently. This process can take about 30 to 40 minutes, during which the polenta will transform from gritty to smooth and creamy. You will know it is done when it pulls away from the sides of the pot and has a soft, velvety texture.
  4. While the polenta is cooking, grate 60 g of Parmigiano-Reggiano finely. This cheese will add a rich, nutty flavor to the polenta, enhancing its creamy texture.
  5. Once the polenta has reached the desired consistency, remove it from the heat. Stir in 4 tablespoons of unsalted butter, allowing it to melt completely into the polenta. This will add a luxurious creaminess and shine to the dish.
  6. Add the grated Parmigiano-Reggiano to the polenta, stirring thoroughly until the cheese is fully melted and evenly distributed. Taste and adjust the seasoning with additional fine sea salt if necessary, keeping in mind that the cheese also adds saltiness.
  7. Serve the Polenta Bianca warm, either as a side dish or as a base for a main course. Its creamy texture and rich flavor make it a comforting and versatile addition to any meal.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

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