- 8
Ingredients
- 11 oz. (2 cups) polenta (not instant or quick-cooking)
- 3 cups boiling water
- 3 cups lower-salt chicken broth or water; more as needed
- Fine sea salt
- 1 packed cup fresh basil
- 1/2 cup loosely packed fresh flat-leaf parsley
- 1 to 2 Tbs. loosely packed fresh marjoram
- 2 oz. (2 cups) finely grated Parmigiano-Reggiano; more for serving
- 1/2 cup whole-milk ricotta
- 1-1/2 oz. (3 Tbs.) unsalted butter, cut into 6 pieces
- Freshly ground black pepper
Preparation
Step 1
Put the polenta in a 4-quart heavy-duty saucepan and whisk in the boiling water. Cover and let sit at room temperature for at least 8 and up to 12 hours.
In a 2-quart saucepan, bring the broth to a boil. Whisk the broth and 1 tsp. salt into the polenta, loosening it and breaking up any clumps. Bring to a boil over medium-high heat, whisking once or twice, about 5 minutes.
Turn the heat down to maintain a simmer and continue cooking, whisking constantly, until the polenta thickens from soupy to porridge-like, about 2 minutes.
Turn the heat down to low. Cover and cook, stirring vigorously and scraping the bottom of the pan with a wooden spoon or spatula every couple of minutes. When you can see the bottom of the pan as you drag the spoon across it, 5 to 10 minutes later, begin tasting the polenta; it’s done when it’s thick, creamy, and tender. It should be granular, but not gritty.
Remove the polenta from the heat, and stir in the cheeses, butter, chopped herbs, and 1/2 tsp. pepper until the butter is melted. Season to taste and serve right away, passing more Parmigiano at the table.
Make Ahead Tips:
After soaking the polenta at room temperature, you can refrigerate it, covered, for up to 2 days.
nutrition information (per serving):
Calories (kcal): 270; Fat (g): fat g 10; Fat Calories (kcal): 90; Saturated Fat (g): sat fat g 5; Protein (g): protein g 10; Monounsaturated Fat (g): 2.5; Carbohydrates (g): carbs g 35; Polyunsaturated Fat (g): 0; Sodium (mg): sodium mg 450; Cholesterol (mg): cholesterol mg 25; Fiber (g): fiber g 3;