Our Southwest adaptation of Marcella Hazan's Polenta Taragna - Buckwheat and Cornmeal Polenta.
Author: Marcella Hazan
10cupsof liquid - 1 - 2 quarts of homemade chicken broth4 - 8 cups supplemented by water to make the total
1 3/4cupscoarse ground yellow cornmeal
1 3/4cupsblue cornmeal - will usually be finer ground
2yellow or white onions - diced
3clovesgarlic - diced
1 1/2tablespoonssalt - preferably sea salt or RealSalt
1cupdry white wine
1tablespoonextra virgin olive oil
1cupaged Italian grating cheese
Add the water and broth to a large heavy pot that has at least 3 - 4 inches of room above the liquid and bring to a boil over medium high heat.
While water is heating, mix both colors of cornmeal in a bowl.
When the liquid is boiling slowly, slowly add the cornmeal to the water while stirring with a wire whisk. It is important to add the cornmeal in a thin trickle to avoid clumping. You can add it a fistful at a time or use a 1/2 cup measuring cup, just make sure to add it slowly, being able to see the grains as they trickle in. This step may take several minutes, just be patient.
Once all of the cornmeal has been added, stir well for a couple of minutes with a strong long-handled spoon. Add onions and garlic and stir in. After stirring well, cover with a tight-fitting lid and adjust heat to a low steady simmer.
Set the timer for 10 minutes. After 10 minutes, uncover and stir for at least 1 minute, preferably 2. Make sure to mix the mixture well and from different directions.
Add wine and olive oil at the 20 minute mark
Repeat timer 3 times, stirring well for 1 - 2 minutes each time. You will feel the mixture firm up each time. If needed reduce the heat slightly.
After 40 minutes you should see the mixture lose it's grainy, course texture and become silky, soft and creamy. If you are stirring at the time you will see it happen. It will also begin to pull away from the sides of the pot into a single mass.
When it becomes soft and creamy, add cheese and stir vigorously for 1 minute, cover it, turn the heat off and let sit for 3 - 5 minutes to firm up.
Serve hot with a rich roast, sausages, or roasted chicken.
Allow extra to firm up either in the pot or scoop out onto a moistened board or counter top for use with other meals.
Polenta is extremely versatile - grilled, pan-fried, with eggs for breakfast or warmed and drizzled with olive oil and Balsamic vinegar for an appetizer.Adapted from Marcella Cucina
From the Terroir Seeds test kitchen. Blue and Yellow Polenta https://underwoodgardens.com/blue-yellow-cornmeal-polenta/