Italian Mint and Parmesan Polenta

About This Recipe

Polenta -- coarse cornmeal slowly cooked in water or stock until thick and creamy -- is a staple of northern Italian cooking, especially in regions like Veneto and Lombardy where it traditionally stood in for bread or pasta. This version finishes the classic butter-and-Parmesan enriched polenta with a generous handful of fresh mint stirred in at the end, a lighter, herbaceous touch less common than the usual sage or rosemary but well within Italian herb traditions. The technique for great polenta is entirely about patience: it needs to be whisked constantly at the start to prevent lumps, then simmered low and slow, stirring frequently, for at least 30-40 minutes (longer for traditional coarse-ground polenta) until it loses its raw, gritty edge and turns silky and thick. Rushing this step leaves polenta tasting chalky no matter how much butter and cheese you add. Served as a bed for braised meats, mushrooms, or simply on its own with extra Parmesan, this polenta shows how a genuinely humble ingredient becomes something rich and comforting with the right technique and enough time on the stove.

Ingredients

Serves 4

• 1 cupcoarse polenta cornmeal
• 4 cupswater
• 1 cupwhole milk
• 1.5 tspsalt
• 4 tbspbutter
• 0.75 cupParmesan(grated)
• 0.33 cupfresh mint leaves(chopped)
• 0.25 tspblack pepper

Instructions

1. 1

   Bring liquid to a boil

   Combine water, milk, and salt in a heavy pot and bring to a boil.

2. 2

   Whisk in the cornmeal

   Reduce heat to low and slowly whisk in the polenta cornmeal in a steady stream to prevent lumps.

3. 3

   Simmer slowly

   Reduce heat to the lowest setting and simmer, stirring frequently with a wooden spoon, 35-40 minutes until thick, creamy, and no longer gritty.

4. 4

   Enrich with butter and cheese

   Stir in butter and Parmesan until melted and fully incorporated.

5. 5

   Add the mint

   Stir in chopped mint and black pepper just before serving so the mint stays bright and fresh.

6. 6

   Serve

   Serve immediately while hot and creamy, with extra Parmesan on top.

Variations

• •

  Use quick-cooking polenta for a faster version, ready in about 5-10 minutes, though the texture is slightly less rich.

• •

  Add fresh sage or rosemary instead of mint for a more traditional herb pairing.

• •

  Top with sautéed mushrooms or a braised meat ragu for a full meal instead of a side dish.

Storage

Refrigerate up to 4 days; polenta firms up considerably when chilled. Reheat with a splash of milk or water, stirring over low heat to loosen it back to a creamy consistency, or slice and pan-fry leftover firm polenta.

Frequently Asked Questions