Scott Schwartz, Executive Chef and Owner of 29 South in Fernandina Beach, Florida shared his delicious polenta recipe with us for the Summer / Fall issue.
Chef's choice for polenta? Anson Mills Artisan Handmade Fine Yellow Polenta. Classic-style, authentic polenta from new crop white or yellow flint corn. Anson Mills polenta displays floral notes and flavor with a silky, beaded texture.
1 cup Anson Mills Artisan Handmande Fine Yellow Polenta
Spring or filtered water
1 tsp. sea salt
1/2 tsp. black pepper
2 tbs. butter
3 tbs. grated Parmesan
Place the polenta and 3½ cups of water in a heavy-bottomed 2½-quart 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 the lowest setting and cook with the pot lid slightly ajar, stirring frequently, until the grains are soft and hold their shape on a spoon, about 35 minutes.
Whisk in the salt, pepper, butter and Parmesan. Serve hot with your choice of garnishes. (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.)
Any garden vegetable as long as it’s in season. Raw or cooked or a combination of the two, I like a little arugula to cut the richness of the polenta, and I always serve with grilled peasant bread for schmearing.
A note from Chef Scott Schwartz:
You can substitute grits as I often do for this recipe. Make sure they are not instant. No God fearing Southerner would be caught dead with those in his or her kitchen!