Polenta, which is cooked cornmeal, takes the place of mashed potatoes at the Italian table as a comforting, starchy side dish. To cook polenta correctly, you have to go by the texture, not the time, as the cooking times will vary depending on how the corn was milled and how fresh it is. We start with a whole-grain polenta, Anson Mills Rustic Polenta Integrale. Like any whole grain, it still has the germ and the bran, which gives it a more earthy flavor. It takes about three hours to cook so it’s definitely something to save for when you’re in the mood for slow cooking. We cook the polenta—with all that stirring that polenta is so known for—until you can’t feel the grain under your teeth. The texture of the finished polenta is almost custardy. Matt uses Italian sparkling mineral water to make polenta because he thinks the minerals in the water add to the flavor of the polenta. When making the polenta to serve Brasato al Barolo with Polenta and Horseradish Gremolata (page 230), omit the Parmigiano-Reggiano in this recipe.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.