While Polenta may not have been on the Pilgrims' table that memorable day, it is made of corn, so I figured that it could easily work with a Thanksgiving feast. If Northern Italy had a Thanksgiving, it would have most definitely been included. This recipe makes a creamy polenta, rather than the cake-like form. I loved the subtle taste, which would definitely meld well with a multitude of dishes. The only problem is that once it cooled, it turned into a not-so-attractive polenta pancake. I am not giving up on this one though – there must be a trick in keeping the creamy consistency for a longer period of time (any suggestions would be greatly appreciated).


~Gretchen

Fontina Polenta with Herb Oil

Serves 4

Ingredient prep time: 5 minutes
Stove time: 50 minutes

4 garlic cloves, peeled
Kosher salt and freshly ground black pepper
½ cup polenta
1 tablespoon butter
1/3 cup grated fontina cheese
2 tablespoons extra virgin olive oil
½ cup low-sodium chicken broth
2 tablespoons chopped fresh rosemary leaves

Bring 2 ½ cups of water and a pinch of salt to a boil in a saucepan over medium heat. Slowly pour in the polenta, stirring constantly to prevent lumps with a whisk. Reduce the heat to low and cook the polenta until it becomes smooth, stirring occasionally (approximately 40 minutes).

While the polenta is cooking, place the garlic cloves in a small saucepan and cover with water. Bring to a boil, drain water, and repeat. Cloves should begin to get soft. Drain cloves once more, and add 1 tablespoon olive oil to pan. Cook on medium-low heat for 3-4 minutes, breaking up the cloves with a fork to form a loose paste. Add chicken broth, chopped rosemary, and season with salt and pepper. Cook an additional 3-4 minutes to slightly reduce the sauce.

When the polenta has reached a smooth consistency, stir in butter, cheese, and additional salt to taste. Cover polenta and keep warm until ready to serve.

To serve, put polenta on individual plates, and spoon sauce over top.