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BECKER RUSTIC POLENTA
About 4 cups; 4 servings

Cooking polenta for less time results in a toothsome texture. Some American brands of polenta are done in as little as 5 minutes; Italian polenta may take a bit longer.

Melt in a large saucepan over medium heat:

  • 3 tablespoons butter

Add and cook until translucent:

  • ½ medium onion, finely chopped

Add and bring to a boil:

  • 4 cups chicken stock or broth

Slowly add, whisking constantly:

  • 1 cup polenta
  • ¼ teaspoon salt

Adjust the heat to maintain a low simmer and cook, whisking, until the polenta has lost its raw taste, 5 to 10 minutes. Stir in:

  • ½ cup grated Parmesan (2 ounces)
Grains