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

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

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.