polenta… Italy's other national dish!

For most of us, pasta and pizza are the signature dishes of Italy. But polenta holds a very important place in Italy's culinary history. During Roman times, polenta was made with either coarsely milled grains or beans, and then cooked into a mush (very much like porridge). This was the staple food of the Roman army and indeed of many ancient people.

In the mid-sixteenth century, maize made its way across the Atlantic from the Americas to Europe. In northern Italy, farmers planted this new crop and discovered it was easy to grow, and very prolific. They quickly started making polenta with this new grain — and thus was born the polenta that we know today.

Of course, I have to give this ancient dish my own modern twist and in this month's recipe, I add fresh, sweet corn to the polenta. Once set, I cut it in slices and either broil or grill it. Topped with the freshest farmers' market-bought summer zucchinis, heirloom tomatoes and fresh herbs, this recipe would surely make even a hardened Roman legionnaire beg for more!

(PS: Make sure to buy coarsely stone-ground polenta. It has so much more flavor than the instant kind…)

For another recipe using summer vegetables, click on this video and watch Viviane demo Gemelli with Arugula Pesto and Warmed Cherry Tomatoes.
Fresh Corn Polenta with Summer Zucchini, Heirloom Tomatoes and Garden Herbs
serves 4


1 — 9" x 5" x 3" loaf pan
olive oil to brush the polenta slices and the loaf pan

For the polenta
1 cup vegetable broth in cartons (Pacific Organic)
3 cups spring water
1 cup organic, stone-ground polenta
1 teaspoon sea salt
freshly ground black pepper to taste
1 tablespoon unsalted butter
1/4 cup finely grated Reggiano Parmesan
3/4 cup coarsely grated aged gruyère
1 large ear fresh, sweet corn — husks removed and kernels sliced off the cob with a sharp knife

For the vegetables
6 sprigs fresh Italian parsley — stems removed
8 large fresh basil leaves
1 sprig fresh oregano — leaves removed from stems
1/4 cup extra virgin olive oil
1 baby zucchini (about 8" long) — ends trimmed, halved lengthwise and cut in 1/4" slices
1 baby yellow summer squash (about 8" long) — ends trimmed, halved lengthwise and cut in 1/4" slices
2 shallots — finely sliced
1 lb mixed heirloom tomatoes — cut in 1/4" slices
1/2 cup tomato juice
2 garlic cloves — finely chopped
1/2 to 3/4 teaspoon sea salt to taste
freshly ground black pepper to taste

6 tiny basil leaves as garnish

Step 1: Brush loaf pan with olive oil and set aside.

Step 2: Bring the broth and water to a boil in large soup pot. When the liquid boils, add the polenta and whisk until mixture has thickened a bit. Reduce heat to medium to medium-low and gently simmer, stirring occasionally, for 12 to 15 minutes until polenta is thick and al dente. Add the salt, pepper, butter, cheeses and sweet corn and stir until cheese has melted. Remove from heat.

Step 3: Spread the polenta in the loaf pan and let it cool to room temperature. When the polenta is set, cover and refrigerate for at least 1 hour or until ready to use.

cook's note: The polenta can be refrigerated up to 3 days.

Step 4: Preheat oven to maximum temperature for broiling. Un-mold the polenta by turning the loaf pan unto a cutting board. Cut 8 slices, about 3/4" thick. Bush them on each side with olive oil and set the slices on a jelly roll pan. Broil the polenta slices for 5 to 7 minutes until they start browning at the edges. Alternatively, if you have a grill or griddle, grill the polenta slices 2 to 3 minutes on each side.

Step 5: Place all the herbs on a chopping board and finely chop. Heat a wide heavy-bottomed skillet pan over high heat. Add the olive oil, zucchini and squash slices. Sauté for 4 to 5 minutes until golden, stirring only a couple of times. Add the shallots and sauté for 1 minute until softened. Add the tomatoes, tomato juice and garlic and sauté and additional 1 minute, until the juice starts to thicken and the tomatoes are warmed through but not cooked. Add the herbs, salt and pepper. Mix quickly and remove pan from heat.

Step 6: Place two slices of the polenta in the center of a plate, slightly overlapping. Top with the sautéed vegetables and garnish with a basil leaf. Serve immediately.


© 2007 viviane bauquet farre — food & style NY LLC

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