polenta cubes in broth
polenta in cubotti nel brodo
TOTAL TIME: 60 minutes
MAKES: 4 servings
- Unsalted butter for greasing pan
- 2 3/4 cups water
- 2 tablespoons extra-virgin olive oil
- Fine sea salt
- 1 cup coarse polenta
- Freshly ground black pepper
- 3 tablespoons freshly grated Parmigiano-Reggiano or Grana Padano (¾ ounce)
- 2 1/2 cups chicken broth, preferably homemade
- SPECIAL EQUIPMENT: a (5- x 8 1/2-inch) loaf pan
Grease loaf pan with butter.
In a large saucepan, bring water, 1 tablespoon oil and 1/2 teaspoon salt to a boil. Slowly add polenta in a thin stream, whisking; reduce heat to medium and cook, whisking constantly, for 2 minutes. Reduce heat to low and cook, stirring often with a wooden spoon, until thickened and tender, about 40 minutes. Season with 1/2 teaspoon pepper, then remove from heat.
Transfer polenta to prepared pan and spread evenly with a rubber spatula. Let polenta cool completely in pan on a wire rack. When polenta is cool, turn out onto a cutting board. Sprinkle cheese on top, pressing lightly with fingers to help cheese adhere. Cut polenta into 1-inch cubes.
In a large non-stick skillet, heat remaining tablespoon oil over medium heat. Add polenta cubes, cheese-side down, and cook until browned, 4 to 6 minutes. Flip and cook until bottoms are browned, about 2 minutes more. Divide cubes among 4 bowls.
In a medium saucepan, bring broth just to a boil. Divide broth among bowls. Serve warm.
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