Side Dish: United States – Parmesan-Lemon Soft Polenta with Charred Scallions

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 30 min

Total 40 min

Ingredients

1 cup (160 g) coarse yellow cornmeal (polenta)
4 cups (960 ml) water
1 cup (240 ml) whole milk (or additional water)
2 tbsp (30 g) unsalted butter
3 / 4 cup (75 g) finely grated Parmigiano-Reggiano
Zest of 1 lemon
4 scallions, trimmed
1 tbsp (15 ml) extra-virgin olive oil, plus more for drizzling
Kosher salt to taste
Freshly ground black pepper to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Char the scallions: Toss scallions with 1 tablespoon (15 ml) olive oil and a pinch of salt. Broil on a sheet pan or sear in a hot skillet until blistered and tender, 3–5 minutes. Chop into bite-size pieces and set aside.
Start the polenta: In a medium saucepan, bring the water and milk to a gentle simmer with 1 teaspoon (5 ml) salt. While whisking, rain in the polenta to prevent lumps.
Cook until creamy: Reduce heat to low and simmer gently, stirring often with a wooden spoon, until thick, smooth, and creamy, 20–30 minutes. If it becomes too thick, whisk in hot water a splash at a time to loosen.
Finish: Off heat, stir in butter, Parmesan, and lemon zest. Season to taste with salt and black pepper. Adjust consistency with a bit more hot water if needed—the polenta should be softly spoonable.
Serve: Spoon polenta into a warmed dish, top with the chopped charred scallions, and drizzle with a little olive oil. Serve alongside the braised ribs, or as a bed to catch the tomato-red wine sauce.

Char the scallions: Toss scallions with 1 tablespoon olive oil and a pinch of salt. Broil on a sheet pan or sear in a hot skillet until blistered and tender, 3–5 minutes. Chop into bite-size pieces and set aside.
Start the polenta: In a medium saucepan, bring the water and milk to a gentle simmer with 1 teaspoon salt. While whisking, rain in the polenta to prevent lumps.
Cook until creamy: Reduce heat to low and simmer gently, stirring often with a wooden spoon, until thick, smooth, and creamy, 20–30 minutes. If it becomes too thick, whisk in hot water a splash at a time to loosen.
Finish: Off heat, stir in butter, Parmesan, and lemon zest. Season to taste with salt and black pepper. Adjust consistency with a bit more hot water if needed—the polenta should be softly spoonable.
Serve: Spoon polenta into a warmed dish, top with the chopped charred scallions, and drizzle with a little olive oil. Serve alongside the braised ribs, or as a bed to catch the tomato-red wine sauce.