Parmesan Polenta with Rosemary Oil Drizzle
- POLENTA:
- 2 cups water;
- 2 cups low-sodium chicken broth or vegetable broth;
- ½ teaspoon fine sea salt;
- 1 cup polenta, corn grits, or stone-ground coarse cornmeal.
- ROSEMARY OIL:
- 3 tablespoons extra-virgin olive oil;
- 6 small rosemary sprigs, about 2 inches long, rinsed and patted dry.
- TO FINISH:
- 1 tablespoon unsalted butter;
- 1 teaspoon minced fresh rosemary;
- ¼ teaspoon freshly ground black pepper;
- 1/8 teaspoon red pepper flakes (optional);
- 2 ounces finely grated Parmesan cheese (about 1 heaped cup), plus extra for serving.
Instructions:
- To make the polenta, pour the water and the broth into a large heavy-bottomed saucepan and bring to a boil over medium-high heat. Add the salt. Using a large whisk, slowly add the polenta in a thin stream, and continue whisking for 1 more minute. Decrease the heat to maintain a gentle bubble. Cover and cook until the polenta grains swell and become tender, about 25 minutes (30 minutes for coarse cornmeal), stirring vigorously every few minutes with a wooden spoon to keep the polenta from sticking to the bottom.
- While the polenta is cooking, prepare the rosemary oil. Heat the olive oil and the rosemary sprigs in a small skillet over mediumlow heat until the oil starts to sizzle. Cook for 1 minute, pressing on the twigs with a wooden spoon to submerge them into the oil. Remove the skillet from the heat and set aside to infuse for 15 minutes. Using tongs, remove and discard the sprigs. Pour the rosemary oil into a small serving bowl.
- To finish, stir the butter, rosemary, and both peppers into the polenta, followed by the cheese. Taste and adjust for salt and pepper. Serve right away, drizzling a bit of rosemary oil on top of each serving, and passing more cheese around.
- TO GET A HEAD START: Rosemary oil can be prepared up to 1 week ahead. Chill, covered. Bring to room temperature before using. Leftover oil can be drizzled over steamed vegetables or mashed potatoes. It’s also delicious brushed on grilled meat or strongflavored fish.
- TO LIGHTEN IT UP: Omit the butter entirely or halve the amount, and reduce the amount of Parmesan cheese to ½ cup if you like.