Rouxbe

• 2 tbsp olive oil
• 1 large onion
• 5 garlic cloves
• 4 cups chicken stock - can substitute with vegetable stock
• 4 cups milk
• 1/2 tsp Kosher salt - can substitute with 1/4 tsp table salt
• 1/4 tsp white pepper
• 2 cups coarse ground cornmeal (polenta cornmeal)
• 3 tbsp fresh sage - can substitute with thyme
• 1/2 cup Parmigiano-Reggiano
• 2 tbsp unsalted Butter (optional)
• cracked black pepper (for garnish)

Finely chop the onions. Heat olive oil in a large pot over medium heat. The pot needs to be big enough to hold about 3 liters or 12 cups of volume. When the oil is hot add the onions and sweat for about five minutes or until translucent. Adjust the heat to avoid adding any color to the onions.
Add minced garlic and saute with the onions for about 30 seconds being careful not burn the garlic. Then add the stock, milk and salt. Turn the heat up to medium high and bring to a boil, then lower to a simmer.
When liquid is simmering, slowly add the polenta into the stock in a slow steady stream stirring constantly in the same direction with a whisk. Once fully incorporated, switch to a wooden spoon stirring every 1 or 2 minutes for about 20 to 25 minutes or until the mixture pulls away from the sides of the pan and the grains of polenta begin to soften.
While the polenta is cooking, chop the herbs and grate the parmesan. Once the potenta has fully cooked, turn the heat off and add the herbs and parmesan folding in to incorporate (unless you are going to hold the polenta before serving). Then add the butter to finish. Transfer to a serving bowl and garnish with freshly cracked pepper and a little more grated parmesan. Serve immediately.

Related Drill-down Videos

• Dicing and Mincing Onions
• Garlic Press Shortcut
• Nonna's Chicken Stock
• Types of Cornmeal
• Making Polenta Ahead