Mantuan-style Creamy Polenta

Ingredients

While the original French dish, La bouillie, is a porridge-like dish made with milk and various grains, Mantuan-style Creamy Polenta takes inspiration from the concept of a comforting and creamy dish but adapts it to the Mantuan cuisine. The use of polenta as the base ingredient and the incorporation of Mantuan flavors such as Parmigiano-Reggiano cheese and nutmeg differentiate this recipe from the original. We alse have the original recipe for La bouillie, so you can check it out.

• 1 cup (200g) polenta 1 cup (200g) polenta
• 4 cups (950ml) water 4 cups (950ml) water
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 1/2 cup (50g) grated Parmigiano-Reggiano cheese 1/2 cup (50g) grated Parmigiano-Reggiano cheese
• 4 tablespoons (56g) unsalted butter 4 tablespoons (56g) unsalted butter
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 38g, 1g
• Protein: 9g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   In a large saucepan, bring the water to a boil. Gradually whisk in the polenta, stirring constantly to avoid lumps.
2. 2.
   Reduce the heat to low and continue cooking the polenta, stirring occasionally, for about 30 minutes or until it thickens and becomes creamy.
3. 3.
   In a separate small saucepan, heat the milk over medium heat until hot but not boiling.
4. 4.
   Gradually pour the hot milk into the cooked polenta, stirring continuously.
5. 5.
   Stir in the grated Parmigiano-Reggiano cheese, butter, nutmeg, and salt. Continue cooking for an additional 5 minutes, or until the cheese and butter have melted and the flavors are well combined.
6. 6.
   Remove the polenta from heat and let it rest for a few minutes before serving.
7. 7.
   Serve the Mantuan-style Creamy Polenta warm as a main course or as a side dish to complement Mantuan specialties.

Treat your ingredients with care...

• Polenta — Use fine or medium-grain polenta for a smoother texture.
• Parmigiano-Reggiano cheese — Grate the cheese just before using to ensure maximum flavor and freshness.
• Nutmeg — Freshly grated nutmeg provides the best aroma and flavor. Consider using a microplane grater for easy grating.

Tips & Tricks

• For a richer flavor, you can substitute part of the water with vegetable or chicken broth.
• Stir the polenta frequently while cooking to prevent it from sticking to the bottom of the pan.
• Adjust the consistency of the polenta by adding more water or milk if desired.
• Experiment with different toppings such as sautéed mushrooms, roasted vegetables, or a drizzle of balsamic reduction.
• Leftover polenta can be refrigerated and reheated the next day. Add a splash of milk or water while reheating to restore its creamy texture.

Serving advice

Serve the Mantuan-style Creamy Polenta in individual bowls or on a large platter. Garnish with a sprinkle of grated Parmigiano-Reggiano cheese and a pinch of freshly ground black pepper for an extra touch of flavor.

Presentation advice

To elevate the presentation, shape the polenta into rounds or squares using a cookie cutter before serving. Arrange the polenta on a plate and drizzle with a swirl of olive oil or melted butter. Garnish with fresh herbs such as parsley or thyme for a pop of color.