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The Trade

Bruce Kalman's Polenta

Grist and Toll Polenta


For The Polenta:

1 Cup, Whole Milk
1 Cup, Heavy Whipping Cream
1/2 Cup, Grist & Toll Polenta
1 Tablespoon, Unsalted Butter
1/4 Cup, Parmigiano-Reggiano (plus more, if desired)
Sea Salt/Fresh Cracked Black Pepper, To Taste


For The Polenta:

  1. In a saucepot, combine the milk, cream, and season with salt and pepper to taste. Heat the pot to simmer
  2. Slowly whisk in the Grist & Toll Polenta and reduce the heat to cook slowly
  3. Stir every 5 minutes to avoid burning on the bottom of the pot
  4. Cook for about 20-25 minutes until the polenta becomes creamy
  5. Remove from the heat and add butter and cheese stirring until incorporated. Season with additional salt and pepper if needed.