With the snow piled up all around, I can’t imagine a better way to eat my feelings than with this big bowl of polenta. It’s just the sort of easy meal to make me forget that it’s still snowing. A nice glass of red will help too. -Maggie
Over Christmas, my brother-in-law’s family gathered for a traditional holiday meal at this hole-in-the-wall called Coney Island Bar; they have been doing so for years. Shawn, my brother-in-law, remembers going there with his grandfather when he was a small boy. The men would play cards, “gossip” and drink coffee. He would sit on a stool and take it all in.
They are Italian and, needless to say, they love their food. The wine and dishes coming out of the kitchen was abundant, not to mention the stories of yesteryear. The meal served was the type of wholesome comfort food Shawn’s grandmother would have served her family. There wasn’t a single dish that did not make me feel as if I was sitting around someone’s kitchen table, savoring each homemade bite.
One dish stayed firmly in my mind and followed me out the door – a flavorful, milky polenta. The folks sitting at my end of the table turned up their noses, but I embraced the bowl, drew it in and helped myself at least three or four times. It was creamy, had the essence of rich chicken stock and was seasoned with ripe sun-dried tomatoes. I dissected each bite and stashed the thoughts deep into my memory, to recreate it at home.
This recipe is just as creamy as the one I enjoyed that snowy evening in Reno, but I’ve added caramelized shallots and fresh oregano to complement the sun-dried tomatoes. When I make polenta, I use whole milk and butter and a rich stock; it adds an intense creaminess. The addition of parmesan cheese takes it to another level. It is rich and silky, and good enough as is. But served with a tomato based dish, it is pure heaven.
Caramelized Shallot and Sun-dried Tomato Polenta
- 1 tablespoon extra-virgin olive oil
- 1 large shallot, thinly sliced
- 2 teaspoons fresh oregano, minced
- 1/4 cup sun-dried tomatoes (packed in olive oil), finely chopped
- 2 cups whole milk
- 2 cups chicken stock
- 4 tablespoons salted butter, separated
- 1 cup polenta
- 1 cup grated parmesan cheese
- Sea salt, to taste
- In a large saucepan heat the olive oil over medium heat.
- Add the shallot, stir and cook over low heat until lightly caramelized. This will take about 10 minutes, and you will want to stir often.
- Add the oregano and sundried tomatoes to the saucepan, stir and cook for 1 minute. Remove and place into a small bowl.
- In the same large saucepan bring the milk, stock, and 2 tablespoons of butter to boil.
- Lower the heat to low, and slowly stir in the polenta. Continue stirring until smooth.
- Cook, stirring often until thick, about 20 to 25 minutes. Remove from the heat.
- Stir in the sundried tomato mixture, the remaining 2 tablespoons of butter and the parmesan cheese.
- Season to taste with salt.
Eat Boutique was an award-winning shop and story-driven recipe site created by Maggie Battista – an author, business guide and alignment seeker. After hosting retail markets for 25,000+ guests, Maggie now supports entrepreneurs as they create values-based businesses through We Are Magic Studio. Follow Maggie Battista on Instagram.