Polenta mit Butter
Authentic Southern Swiss bramata polenta: coarse mountain cornmeal slowly simmered in salted water and milk, enriched with copious cold alpine farm butter and freshly cracked black pepper.
Ingredients
- • 250g coarse Swiss bramata polenta cornmeal
- • 600ml whole milk
- • 500ml water or light vegetable broth
- • 1 tsp fine sea salt
- • 60g cold salted Swiss alpine butter, cubed
- • Freshly cracked black pepper and a pinch of nutmeg
- • Fresh sage leaves crisped in butter for garnish
Preparation Steps
In a heavy-bottomed saucepan or copper polenta pot, bring the milk, water, salt, and nutmeg to a boil over medium-high heat.
Slowly rain the coarse bramata polenta into the simmering liquid in a steady stream while whisking continuously to avoid lumps.
Turn the heat down to low, cover the pot, and cook for 35 to 40 minutes. Stir every few minutes with a sturdy wooden polenta stick or spoon as the cornmeal swells into a velvety, creamy porridge.
Remove from heat. Vigorously beat in the cold cubed alpine butter until melted into a luxurious sheen. Spoon into warm bowls, top with freshly cracked black pepper and crispy buttered sage leaves, and serve.