Gab Varano / The Hofstra Chronicle

Polenta is a Roman side dish made from a coarsely ground flour that my mom has been making for as long as I can remember. It can be served with chicken, pork, fish, beef or roasted vegetables, and is perfect with a mushroom sauce or stew. Legend says Roman gladiators, who primarily followed a vegetarian diet, ate polenta (pulmentum in Latin) before taking on their opponents in the Colosseum!

Ingredients:

5 cups water

1/8 cup olive oil

1/2 teaspoon salt

2 bay leaves

1 cup yellow polenta (corn meal), medium grind

4 tablespoons butter (optional)

1/2 cup grated Parmigiano cheese (optional)

Instructions:

In a 6-quart saucepan over high heat, bring the olive oil, water, salt and bay leaves to a boil.

Once the water is boiling, take the tablespoons of polenta and slowly sprinkle over the water. Using a wire whisk, whisk steadily to blend.

Continue to whisk until all the cornmeal is combined with the water.

Bring the cornmeal mixture to a boil and continue whisking.

Cook for approximately 30 minutes until the cornmeal mixture pulls away from the sides of the saucepan.

Taste for salt and remove the bay leaves.

Stir in the grated cheese and butter (if using).

Serve immediately by spooning into a dish, or pour into a cool pan and bake at 400 F for approximately
15-20 minutes until toasted.