Simple Buttered Polenta di Riso
introduction
Carolina gold rice, rice grits, rice polenta. Papa Bear, Mama Bear, Baby Bear. In rice polenta, we see Carolina Gold telescope down into the finest granularity this side of flour, while carrying the unmistakable clean, sweet flavor that bespeaks its lineage. Serve with fish or vegetable stews.
equipment mise en place
For this recipe, you will need a heavy-bottomed medium saucepan (preferably one with flared sides), a wooden spoon, and a whisk.
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1cup (7 ounces) Anson Mills Carolina Gold Polenta di Riso
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4cups spring or filtered water
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1teaspoon fine sea salt
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½teaspoon freshly ground black pepper
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2tablespoons unsalted butter
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3tablespoons finely grated Parmesan Reggiano (optional)
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Place the polenta and water in a heavy-bottomed medium saucepan (preferably one with flared sides) and stir to combine. Set the pan over medium-high heat and bring to a simmer, stirring constantly with a wooden spoon, until the first starch takes hold, 5 to 8 minutes. Reduce the heat to low and cook, stirring frequently, until the grains are soft and hold their shape on a spoon, 10 to 15 minutes. Whisk in the salt, pepper, butter, and Parmesan, if using. Serve hot. (To keep the polenta hot for up to 30 minutes before serving, transfer it to a bowl, cover, and set the bowl over a saucepan of barely simmering water. If necessary, thin the polenta with hot water before serving.)