Rustic fall polenta with fontina and sun-dried tomatoes
Instructions:
- POLENTA:
- 4 cups water;
- ½ cup coarsely chopped dry-packed sun-dried tomatoes;
- ½ teaspoon fine sea salt;
- 1 cup polenta, corn grits, or stone-ground coarse cornmeal.
- TO FINISH:
- 1 teaspoon dried thyme or oregano;
- ½ teaspoon dried sage;
- ¼ teaspoon freshly ground black pepper;
- ½ cup cubed fontina (2 ounces);
- 2 ounces shaved Parmesan cheese (about ½ cup).
- To make the polenta, bring the water and sun-dried tomatoes to a boil in a large heavy-bottomed saucepan 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 granules 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. Taste and adjust for salt.
- To finish, stir in the thyme, sage, and pepper, followed by the fontina cheese. Cover and let sit for 2 minutes to allow the cheese to melt. Top with the shaved Parmesan cheese and serve right away.
- TO GET A HEAD START: In a hurry, instant or quick-cooking polenta or grits will do, but they don’t bring the same flavor and texture to the dish.
- TO VARY IT: In the United States, I have learned to appreciate the stunning varieties of chiles. On occasion, I will drop a whole dried or fresh habanero chile into my polenta for its intense fruitiness. Be sure to remove the chile before serving—habaneros are some of the hottest chiles on the planet. Don’t even contemplate adding one if serving the polenta to children.