Ingredients with Measurements:
- 1 cup polenta
- 4 cups water
- 1 teaspoon salt
- 1/2 cup grated Parmesan cheese
- 1/4 cup unsalted butter
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh thyme
- 1/4 cup chopped fresh oregano
Special Equipment Needed:
- Large pot
- Wooden spoon
- Whisk
- Baking dish
Step-by-Step Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large pot, bring the water and salt to a boil.
3. Slowly whisk in the polenta, stirring constantly to prevent lumps.
4. Reduce the heat to low and continue to stir the polenta for 20-25 minutes, until it thickens and pulls away from the sides of the pot.
5. Remove the pot from the heat and stir in the Parmesan cheese, butter, and fresh herbs.
6. Pour the polenta into a greased baking dish and smooth out the top.
7. Bake for 20-25 minutes, until the top is golden brown and crispy.
8. Remove the polenta from the oven and let it cool for 5-10 minutes before slicing and serving.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 240
Fat per serving: 12g
Carbohydrates per serving: 27g
Protein per serving: 7g
Substitutions for ingredients:
- Instead of Parmesan cheese, you can use Pecorino Romano or Asiago cheese.
- Instead of unsalted butter, you can use salted butter or olive oil.
- Instead of fresh herbs, you can use dried herbs.
Variations:
- Add cooked sausage, bacon, or chicken to the polenta before baking.
- Top the polenta with tomato sauce, roasted vegetables, or sautéed mushrooms.
- Use different herbs or spices to change the flavor profile of the polenta.
Tips and Tricks:
- Use a whisk to stir the polenta to prevent lumps.
- Grease the baking dish well to prevent the polenta from sticking.
- Let the polenta cool for a few minutes before slicing to make it easier to cut.
Storage Instructions:
Store leftover polenta in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat the polenta, place it in a baking dish and cover with foil. Bake at 350°F (175°C) for 10-15 minutes, until heated through.
Presentation Ideas:
Serve the polenta on a platter garnished with fresh herbs and grated cheese.
Garnishes:
Fresh herbs, grated cheese, chopped nuts, or sliced olives.
Pairings:
This polenta pairs well with roasted meats, grilled vegetables, or a simple green salad.
Suggested Side Dishes:
Roasted vegetables, garlic bread, or a side salad.
Troubleshooting Advice:
- If the polenta is too thick, add a little more water or milk to thin it out.
- If the polenta is too thin, cook it for a few more minutes to thicken it up.
Food Safety Advice:
- Make sure to cook the polenta to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
- Store leftover polenta in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food History:
Giacobin de Zena Polenta is a traditional Italian dish that originated in the region of Liguria. It is named after the city of Genoa, which is known as "Zena" in the local dialect.
Flavor Profiles:
This polenta is savory and cheesy with a blend of fresh herbs.
Serving Suggestions:
Serve this polenta as a main dish or as a side dish with your favorite Italian meal.
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Region: Italian