Scottie's Table of Palenta


  • 12 cups water
  • 4 cups heavy cream
  • Pinch of sea salt, preferably gray salt
  • 5 cups fine-ground polenta
  • 2 cups shredded fontina cheese
  • 2 cups freshly grated Parmesan
  • 1/2 teaspoon freshly grated nutmeg
  • Basil Pesto Sauce, recipe follows
  • Bolognese Sauce, recipe follows


In a large, heavy saucepan, combine 12 cups cold water,the cream and salt. Bring to a boil over high heat, and then reduce the heat tomedium. Gradually whisk in the polenta in a slow, steady stream.

Whisk until the liquid boils again and the grains are suspended in the liquid.Keep whisking so the polenta doesn't scorch. Once it comes to a simmer, switchto a wooden spoon and stir every few minutes until the polenta is creamywithout any hint of grittiness, 15 to 20 minutes. Remove from the heat and stirin the Fontina, Parmesan and nutmeg.

Line a table with butcher paper and pour the polenta onto the table, downthe center. Serve with Basil Pesto Sauce and Bolognese Sauce. (These saucesalso go great with pasta.){}

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