Name: Polenta Isn’t Just Winter Comfort Food — This Stew is Proof
Cook time: 45-60 minutes
Cuisine: ��������
Ingredients: 1 cup (150 g) fine-textured stone-ground cornmeal 2 1/2 (570 ml) cups water 2 1/2 cups (570 ml) whole or 2% low-fat milk 1 teaspoon sea salt; or to taste 6 ounces (170 g) small green beans; trimmed 4 tablespoons (60 ml) extra-virgin olive oil 1 medium red onion; cut into small dice 2 yellow bell peppers; cored; seeded; and cut into 1/2-inch pieces 24 cherry tomatoes; about 1 pint 2 ears fresh corn; cut from the cobs Freshly ground black pepper 1/2 packed cup (50 g) freshly grated Parmigiano-Reggiano cheese; plus more to taste Handful of fresh basil leaves; torn

Polenta Isn’t Just Winter Comfort Food — This Stew is Proof

Piatto Unico

Domenica Marchetti | Thu, 08/05/2021 - 14:27

Summer polenta stew / Photo courtesy of Domenica Marchetti

Difficulty Level

Low

Cooking Time

45-60 minutes

Cost

Low

Polenta tends to be associated with cold-weather cooking. Served with ragù in Abruzzo, or with loads of melting fontina cheese stirred in — as is typical in Aosta — a bowl of hot cornmeal porridge in winter is a welcome comfort food.

But polenta has a summery side, too. Grilled polenta “crostini” topped with cheese, tomatoes, or mushrooms, for example, are a ubiquitous summer antipasto. Even more appealing, and elegant, is this simple one-dish supper of soft, custard-like