Polenta alla Cibreo

Misc. Sources

Makes 6-8 servings

    2 cups cornmeal                                                
    2 leafs fresh sage minced                                      
    2 in. piece fresh rosemary leaves only, minced                 
    1 clove garlic minced                                          
    1/2 teaspoon pepper                                            
    Fresh nutmeg                                                   
    7 cups water                                                   
    1 cup whole milk                                               
    Salt                                                           
    4 tablespoons butter melted                                    
    2 ounces fresh grate parmesan cheese                           

In a mixing bowl, combine the cornmeal, sage, rosemary, garlic, the 1/2 teaspoon of pepper and a pinch of nutmeg.

Meanwhile, in a large heavy pot (not nonstick), combine the water, milk and 1 tablespoon of salt and bring to a boil. In a steady stream, slowly whisk the polenta mixture into the boiling liquid. It won't dissolve; rather, it will look like the granules are suspended in the liquid. AS soon as the mixture returns to a boil, lower the flame as low as it goes.

Without stirring, allow the polenta to cook for about 45 minutes. It will stick to the bottom and form a crust along the base of the pot, which is desirable. After the 45 minutes, stir the polenta (being careful not to disturb the crust) to incorporate all the liquid and even out the texture. Adjust the seasoning with salt and pepper. Cook 15 minutes more.

To serve, spoon the polenta onto warm plates. Using the back of a spoon, create a slight indentation and fill with the warm melted butter. Sprinkle with the Parmigiano-Reggiano.