Polenta (Naturally Gluten-Free)

Ingredients

• 250 ml whole milk or unsweetened plant-based milk
• 750 ml vegetable or chicken stock
• 100 g polenta (cornmeal, not instant)
• 50 g unsalted butter or vegan butter
• 75 g Parmigiano Reggiano DOP, finely grated
• 1 g fine sea salt
• 0.5 g Tellicherry black pepper
• 30 ml extra virgin olive oil (for finishing)

Method

1. 1
   Bring stock and milk to a boil in a heavy-bottomed pot over medium-high heat; whisk constantly.
2. 2
   Slowly pour polenta into the liquid in a thin stream, whisking continuously to prevent lumps from forming.
3. 3
   Reduce heat to low and stir constantly with a wooden spoon for 25 minutes, scraping the bottom and sides, until polenta pulls away from the pot sides and is very thick.
4. 4
   Remove from heat; stir in butter and Parmigiano Reggiano until fully incorporated.
5. 5
   Season with salt and pepper to taste.
6. 6
   Pour onto a wooden board or into a shallow dish to set, or serve immediately as creamy polenta in bowls drizzled with olive oil.