Polenta Recipe
Brown Butter, Clothbound Cheddar
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Ingredients
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Polenta
Brown Butter & Cheese Finish
Method
Polenta
- 1
- 2
Add cornmeal
Once the liquid is simmering, reduce heat to low. Slowly pour the 1.5 cups coarse cornmeal into the simmering liquid in a thin, steady stream while whisking or stirring constantly with a whisk or wooden spoon to prevent lumps.
- 3
Cook polenta
After all the cornmeal is in, switch to a sturdy wooden spoon. Cook gently at a very low simmer, stirring frequently (every 1–2 minutes) so the polenta doesn’t stick. Maintain a gentle simmer and cook until the polenta is thick, glossy and the grains are tender — about 25–30 minutes for coarse polenta. If it becomes too thick, stir in up to 1/4 cup additional water or milk to reach a creamy consistency.
- 4
Finish with butter
When the polenta is tender and creamy, stir in 2 tablespoons unsalted butter and the remaining 1/2 teaspoon fine sea salt. Taste and adjust seasoning as needed. Remove from heat and keep warm while preparing the brown butter and cheese.
Brown Butter & Cheese Finish
- 5
Brown the butter
In a small skillet over medium heat, add 4 tablespoons unsalted butter. Melt and continue cooking, swirling or stirring occasionally, until the milk solids foam and then turn golden-brown and smell nutty — about 4–6 minutes. Watch closely to avoid burning. Remove from heat as soon as brown flecks form and transfer the brown butter to a heatproof bowl to stop cooking.
- 6
Incorporate cheddar
Return the pot of polenta to very low heat. Add the finely grated clothbound cheddar, about half at a time, stirring until fully melted and incorporated. Add the brown butter (reserve a small spoonful for drizzling if desired) and stir until the polenta is smooth and creamy. If the mixture tightens up, add 1–2 tablespoons warm water or milk to loosen.
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