======= 2023-06-22

Comment: Polenta can be served creamy or fried, here it is served creamy.
There are quick polentas, but as much as possible, I choose polenta "standard" medium grain that cooks in 15 to 20 minutes.
Then comes the choice of the liquid:
- salt water
- chicken broth
- vegetable broth
- milk
My choice is usually chicken broth (50%), milk (50%). Now, so that the liquid is salty enough, I use a chicken broth a little saltier than normal, since the milk is not.
It is then necessary to check, for the polenta used, the ratio between the liquid and the polenta. Depending on the packages, it takes 4 to 6 times the weight of the polenta in liquid. 4 times is definitely not enough, even with 5 times you almost always have to add a little water in the process of cooking, I guess it depends on the kind of polenta used. Attention in North America, there is a polenta (rather fine) which claims that it is enough 2.4 times the weight of polenta in liquid, it is clearly a mistake. It takes ~3.5 times which is still oddly low; another (rather medium) asks for 3.5 times but it is in fact clearly insufficient; so watch out.
An interesting option is to add gorgonzola, preferably creamy, after the Parmesan; ~50 g per person.

For the grilled version, pour the hot polenta on a buttered pie plate (mine is 28 cm in diameter [11"]) and requires 3 to 4 portions of polenta. Allow the polenta to cool for 1 to 2 hours. Cut into rectangles or triangles of 5 to 7 cm on the side and fry in a hot pan with a little EVOO or on a well greased griddle on the barbecue for about 5 minutes on each side.

Ingredients: (per person)

polenta 55 g
15+ g Parmigiano Reggiano finely grated
White pepper
liquid (see text)
opt: 1 branch of thyme and / or 1 bay leaf (for 2 or 3 people)


Prepare the required amount of polenta, then prepare 5 times this weight in liquid.

Put the liquid in a saucepan, make sure it's salty enough, and bring to a boil.

Reduce heat then add SLOWLY the polenta while stirring, and reduce heat as soon as it starts boiling again. Pepper, then stir frequently for 15 to 20 minutes (if necessary, add a little water during cooking).

Turn off the heat and add the grated parmesan (slowly), a knob of butter, stir and let stand a few minutes before serving.

Goes well with a fricassee of mushrooms.