Creamy Polenta — Ticino Style, No Lumps, No Constant Stirring
Yvonne Ammann VegetarianPer 250 g coarse cornmeal, 1.25 litres liquid — half milk, half stock. Rain the polenta into the boiling liquid while stirring, then cook covered at the lowest heat for 40 minutes, stirring every 10. Butter and Parmesan at the end. The raining prevents lumps; the lid prevents constant stirring.
Polenta has a reputation for needing 40 minutes of standing and stirring. It does not: at the lowest heat with the lid on, a stir every 10 minutes is enough. What you must get right is the start — rain the polenta in slowly while stirring, or you get lumps that never go away. The rest is milk, butter and Parmesan, and that makes it creamy like in a Ticino grotto.
Ingredients
- 250 g Coarse polenta
- 6 dl Milk
- 6½ dl Stock
- 1 tsp Salt
- 50 g Butter
- 60 g Parmesan (grated)
- Pepper
Method
- 1
Boil the liquid
Bring the milk, stock and salt to the boil in a large heavy-based pot. The pot should be twice the size of the liquid — polenta spits.
- 2
Rain in the polenta
Rain the polenta into the boiling liquid in a thin stream, whisking constantly. This takes a minute and decides whether there will be lumps.
- 3
Cook gently
As soon as the polenta thickens, turn the heat to the lowest setting and cover. Cook 40 minutes, stirring right to the base with a wooden spoon every 10 minutes.
- 4
Check
It is done when the grains are soft and the polenta pulls away from the side of the pot. Too thick? Stir in hot water or milk — it should flow off the spoon, not stand.
- 5
Finish
Off the heat, stir in the butter and Parmesan, season with pepper. Serve at once — polenta sets as it stands.
Tips
- Firm leftovers are not a mistake but the next meal: cut into slices and fry in butter or grill until crisp. In Ticino that is the real polenta.
- Instant polenta is ready in 5 minutes but tastes of little. Bramata (coarse) takes 40 minutes and tastes of corn — and the waiting needs no attention.
- Polenta keeps warm for an hour in a steamer or bain-marie. Stir in a splash of milk before serving.
What can I substitute?
More classic — Ticino polenta is often made with water alone. The cream at the end brings the creaminess back.
Sbrinz is the Swiss answer to Parmesan. Gorgonzola turns it into a dish in itself — then just a salad alongside.
With stock instead of milk and no cheese, this is vegan polenta. A good olive oil makes the difference.
Nutrition per serving
Estimated from the ingredients.
Frequently asked questions
Why does my polenta go lumpy?
Because it went into the liquid too fast. Coarse polenta must be rained in a thin stream while stirring constantly — then every grain disperses before it swells. If there are lumps anyway, whisk hard or blend briefly with a stick blender.
How much polenta per person?
60 g coarse polenta per person as a side, 80 g as a main. The ratio is always 1 part polenta to 5 parts liquid for creamy polenta, 1 to 4 for a firm one to slice.
What goes with polenta?
Anything with a sauce: beef stew, goulash, mushroom ragout, brasato, tomato sauce. In Ticino, classically with Luganighe sausages and red wine. Vegetarian with fried mushrooms and sage butter.
Can I make polenta ahead or reheat it?
Reheating creamy works: stir smooth with plenty of milk over low heat, 5 minutes. Or let it set deliberately, slice and fry — the better use for leftovers.
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