Polenta and parmesan gratin

…and this is the polenta I did to go with with the pork loin with roasted peppers and garlic & parsley olive oil. Also a Ferran Adrià’s The Family Meal dish, it is über-delicious and creamy. Probably the best polenta I ever had. For sure, I will do it again. M. even suggest it might go well with Portuguese style codfish.

Polenta and parmesan gratin

Ingredients (for 6)

  • 900ml water
  • 150g polenta (quick cook variety, which will take about 5-10min to get ready)
  • 300ml whipping cream
  • 2 teaspoon butter
  • 120g Parmesan cheese finely grated
  • 4 tablespoon Parmesan for the gratin


Pre-heat the grill to high (top shelf of stove, about 180oC)

Poor the water into a saucepan and bring to boil. Sprinkle in the polenta a little at the time, whisking continuously.

When all the polenta has been added, cook for 2 minutes over a medium heat, whisking continuously.

Pour in the cream and cook for another 2 minutes.

Gradually add the first quantity of Parmesan cheese and add the butter.

Keep whisking until the polenta has thickened. Season with salt.

Poor the polenta into a large backing tray or heatproof dish. The polenta should be about 1 cm deep.

Leave the polenta to stand 5 minutes and then sprinkle with the second quantity of grated Parmesan.

Put in the stove and grill until the cheese is golden and bubbling.

Serve immediately.

One Comment on “Polenta and parmesan gratin”

  1. […] my intention to make this a polenta cook-off between two of the best chefs in the world…  Adrià’s polenta is a very popular dish in this blog, and I get to cook it often. However, this polenta looked so creamy and fluffy, I had to give it a […]

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