Serves4 to 6 (side dish)
- Active Time:30 min
- Start to Finish:1 1/2 hr
January 2009
In his “A Tuscan Son” menu, Tony Oltranti serves Polenta with Franklin’s Teleme as a smooth, soft base for his roast chicken. This recipe takes polenta in a different direction—cooked with sage, rosemary, and Parmigiano-Reggiano, the polenta is then cooled, cut into sticks, and broiled until the outer edges of the “fries” are golden and crisp, a fine contrast to the creamy interior. Serve them with a fried egg and a salad for a vegetarian lunch, or pair them with something saucy like chicken fricassee.
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Olive oil for brushing
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3 1/4
cups
cold water
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1
cup
polenta (not quick-cooking)
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1
teaspoon
chopped sage
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1
teaspoon
chopped rosemary
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1/2
cup
grated Parmigiano-Reggiano
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2
tablespoons
unsalted butter, cut into bits
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Brush an 8-inch square baking dish with oil.
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Combine water, polenta, herbs, and 3/4 tsp salt in a heavy medium saucepan and bring to a boil over medium heat, whisking. Reduce heat to medium-low and cook, stirring constantly with a long-handled wooden spoon, until polenta begins to pull away from side of pan, 15 to 20 minutes. Stir in cheese and butter until incorporated, then transfer polenta to baking dish, spreading evenly with a dampened rubber spatula. Chill, uncovered, until set, about 45 minutes.
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Preheat broiler. Line a baking sheet with foil and brush with oil.
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Unmold polenta, then cut into 16 (about 4- by 1-inch) sticks. Brush tops with oil and space evenly on baking sheet. Broil about 4 inches from heat until golden, 15 to 20 minutes.
Cooks’ Note: Polenta can be cooked (but not broiled) 1 day ahead and chilled (covered once cool).
