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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
  1. Bring the water to a boil in a medium saucepan over medium high heat.
  2. 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.
  3. 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.
  4. 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!