Mario Batali: Polenta, the ultimate Italian comfort food
Originally made with chestnut flour, polenta was at one time the catchall term for any grain boiled to a porridge and flavored with spices and cheese. When corn came from the New World to the Italian Peninsula, polenta was made with cornmeal. Today, polenta is found in two forms: as a solid cake or as a creamy grits-like mush. In this recipe, I go with the mush.
Polenta is less labor-intensive than it seems. It is cornmeal cooked in salt water. Many insist that you start with traditional coarse yellow cornmeal and stir constantly for 45 minutes to an hour. Some start with lukewarm water and cook over low heat for upward of two hours. In Piedmont, they cook polenta exclusively in a copper pot over an open fire.
I often like to use quick-cook polenta. Use five cups of water for one cup of polenta; then season the water with sugar and salt, honey or thyme (the sweetness of the sugar or honey complements the corn flavor). After the cornmeal is whisked in and you're free from the danger of lumpiness, cook the polenta over medium-high heat for 5 or 6 minutes.
I serve this dish hot and runny, directly from the pot. Polenta can be accompanied by any number of ragus, vegetables or meats. It's the perfect substitute for pasta. This is comfort food of another world.
Mario Batali, owner of Babbo, Lupa, Otto and other restaurants, and author of “Molto Batali,” contributes a column twice a month to Trib Total Media.
Soft Polenta With Grilled Portobellos and Treviso
4 heads Treviso radicchio
6 large portobello mushrooms, cleaned
¼ cup red-wine vinegar
4 medium-size cloves garlic, thinly sliced
4 salt-packed anchovy fillets, rinsed, drained and finely chopped
About ½ cup coarsely chopped, fresh marjoram leaves
½ cup extra-virgin olive oil
5 cups water
1 tablespoon salt
2 tablespoons sugar
1 cup quick-cooking polenta
8 ounces stracchino cheese or soft goat cheese, cut into ½-inch dice
Cut each head of radicchio in half lengthwise and place them, cut side up, in an 11-by-16-inch baking dish.
Remove the portobello stems and cut them in half lengthwise. Cut the caps in half, and place the caps and stems in the same baking dish.
In a small bowl, mix together the vinegar, garlic, anchovies, marjoram and olive oil. Pour this over the radicchio and portobellos, and let stand for 1 hour.
In a 3-quart saucepan, bring 5 cups of water to a boil. Add the salt and sugar. Then, drizzle in the polenta in a thin stream, whisking constantly until all the polenta has been incorporated and the mixture is beginning to thicken.
Remove the pan from the heat, switch to a wooden spoon, and continue to stir until the polenta is as thick as paste. Stir in the stracchino pieces. Cover the pan tightly with plastic wrap and set it in a warm place.
Heat the broiler.
Place the portobellos and radicchio on a cookie sheet, reserving the marinade that drips off, and broil until just lightly charred on one side, for 4 to 5 minutes. Turn them over and broil for 3 to 4 minutes on the other side. Remove, and set aside until they are cool enough to handle.
Cut the mushrooms into ¼-inch-thich strips, and cut the radicchio in half lengthwise. In a large bowl, combine the mushrooms, radicchio and the reserved marinade. Toss gently but thoroughly.
Spoon the polenta onto the center of a large wooden board, arrange the mushroom-radicchio mixture in the center, like a turban, and serve.
Makes 8-10 servings as a first course, 6 as a main.
Show commenting policy
TribLive commenting policy
You are solely responsible for your comments and by using TribLive.com you agree to our Terms of Service.
We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.
While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.
We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers.
We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.
We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.
We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.
We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.
- Arrogant media elites mock Middle America
- Shale drilling boom a bust for some Western Pennsylvania towns
- Rossi: Fitting in will be Kang’s biggest hurdle
- Sales, income taxes increases expected in Gov. Tom Wolf’s budget
- Power play shines in Penguins’ home victory over Blue Jackets
- Penguins notebook: Pouliot dazzles in victory over Blue Jackets
- Steelers not limiting themselves in free agency
- ALICE program aims to protect students from active shooter in school
- Icy roads bring numerous accidents in Western Pa.
- LaBar: Is Brock Lesnar leaving WWE again?
- Highmark lays off nearly 100 workers, mostly in IT, as membership declines