Creamy Semolina Polenta
I posted my Civet of Venison recipe yesterday and hinted at a beautiful polenta for it to sit on, so I wanted to share my new polenta recipe today! Polenta is so filling in the winter and so incredibly easy to make, I am obsessed! You can buy “polenta” in beautifully decorated baggies or boxes for $6 to serve four, or you can stroll to the international market and buy a couple pounds of Semolina for a dollar or two. I choose the latter.
To be honest, I didn’t really research how to make polenta, I just decided to give it a go. I wanted something a bit richer and creamier, so I used milk instead of water to cook the polenta. I also added a bit of chicken stock concentrate to make the flavor even richer. It turned out delicious! Now I can’t stop making it! It is great on its own, or under my Civet of Venison with Porcini or my Chanterelle and Porcini Stew, or some sauteed spinach! Delicious!
This weekend, we served it as part of an after rock climbing meal for some of our friends. We exercised…so I could do something a bit more filling, and this weekend that meant venison! The Venison and Porcini mushrooms went really well with the smooth texture of the polenta.
I have tried a few varieties of Semolina for this recipe and they all work wonderfully, but produce different textures. A coarser grind creates a texture a bit like grits while the finer grind creates more of a mashed potato smoothness. Go with whatever you like!
We started our meal with pan con tomate and an array of cheeses, Iberico ham, and olives, and finished it with a Crema Catalana. Stay tuned for all of these recipes later in the week.
- 6 cups milk
- 3 teaspoons chicken stock concentrate
- salt and pepper
- 1 1/2 cups polenta, either fine or coarse ground
- olive oil
- Combine milk and chicken stock concentrate and bring to just before simmer.
- Add a bit of olive oil and season with salt and pepper.
- Add the semolina and begin stirring continuously. Turn the heat down to the lowest setting.
- Cook, stirring for about 5 minutes, the mixture will thicken and start to bubble. Be careful, as bubbles can be quite feisty, I received a blob of hot polenta on my forehead!
- Once thickened to your likeness, season with salt and pepper to taste. Now is a good moment to sprinkle in some truffle zest or grated cheese or what have you!
Drizzle with olive oil.