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5 from 1 vote

Polenta Bar

Author: Gaby Dalkin


For the Polenta

  • 6 cups water
  • 2 cups polenta
  • sea salt
  • 1 cup whole milk
  • 4 tablespoons unsalted butter
  • 3 ounce Parmigiano-Reggiano cheese

For the Toppings:

  • 1 recipe Chicken Bolognese
  • 1 recipe Basil Vinaigrette
  • Sautéed Sausage and Bell Peppers
  • 1 recipe Roasted Mushrooms
  • Chopped Cherry Tomatoes with Basil


  • Bring the water to a boil in a medium saucepan over medium high heat.
  • Slowly add the polenta, and whisk together with a metal whisk, and add 1 tsp salt. Reduce the heat to medium and cook, stirring occasionally, until the polenta is tender and full cooked, about 20 minutes.
  • Add the milk, the butter, and the Parmigiano-Reggiano cheese to the polenta and stir together over medium-low heat until just warmed through and soft enough to drop easily from a spoon. Cover to keep warm.
  • To serve - spread the polenta onto a large serving board. Arrange the various toppings around the board and let people create their own polenta bowls!