Paris – Chef Denny Imbroisi’s creamy polenta is becoming a winter staple in his Parisian restaurants, Ischia and IDA, and he’s revealed a key technique for achieving the dish’s signature texture.
The chef, who rose to prominence on the 2012 season of “Top Chef,” shared that the secret to his polenta lies in a lengthy, slow cooking process. According to reports, Imbroisi’s recipe, drawn from his family’s cookbook, calls for approximately one hour of cooking over low heat, with frequent stirring.
“The result expected is a creamy, smooth polenta that coats the spoon without being compact,” sources say.
The dish features finely ground cornmeal cooked in water until it reaches a velvety consistency. Imbroisi enhances the flavor with aged Grana Padano Riserva cheese, which adds both taste and a glossy sheen.
This simple yet satisfying dish, originating from Northern Italy, is versatile enough for both everyday meals and festive occasions. The chef’s take on the classic is described as a comforting plate to share when the weather turns cold.
The recipe, detailed here, requires just a few basic ingredients: 250g of cornmeal, 30g of butter, 50g of Grana Padano Riserva, salt, and pepper. The preparation itself takes only about five minutes, but the hour-long cooking time is crucial for achieving the desired creamy texture.
Polenta’s resurgence in popularity reflects a broader trend of comfort food gaining traction in the culinary world, offering a nostalgic and satisfying experience for diners. Imbroisi’s approach highlights the importance of traditional techniques in elevating simple ingredients.
