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Categories:Viewed: 41 - Published at: 8 years ago
Ingredients
- 3 1/2 cups Italian sparkling mineral water (or tap water), plus more as needed
- 1 tablespoon kosher salt
- 1/2 cup polenta (preferably whole grain or from an artisan mill)
- 2 tablespoons extra-virgin olive oil
- 1/4 cup finishing-quality extra-virgin olive oil
- Fresh coarsely ground black pepper
- Wedge of Parmigiano-Reggiano, for grating
Method
- Combine the water and salt in a large saucepan and bring to a boil over high heat.
- Gradually add the polenta, whisking constantly.
- Stir in the olive oil and bring the water back to a boil.
- Reduce the heat and cook the polenta at a very low simmer until its creamy, for 40 minutes to 3 hours, adding more water to the pot as needed.
- You can prepare the polenta to this point up to three days in advance.
- Set the polenta aside to cool to room temperature, transfer to an airtight container, and refrigerate until you are ready to serve it.
- Just before serving, warm the polenta over medium heat, stirring often and adding enough water to loosen the polenta to a creamy consistency.
- Drizzle the 1/4 cup finishing-quality olive oil into the polenta, stirring vigorously to emulsify.
- Transfer the polenta to a serving dish or individual dishes.
- Drizzle a thin layer of additional finishing-quality olive oil and coarsely grind fresh pepper over the top.
- Use a microplane or another fine grater to grate a thin layer of Parmigiano-Reggiano over the polenta, and serve warm.
