Ingredients:
6 cups milk
6 cups water
2 tsp salt, plus more to taste
½ tsp black pepper, plus more to adjust
⅛ teaspoon grated nutmeg, optional
1 lb stone-ground cornmeal, about 3 cups
4 oz Parmesan or other sharp Italian cheese, to yield about 1⅓ cups grated or shredded
8 oz baby spinach, to yield about 5 cups washed and roughly chopped
4 oz arugula to yield about 2 cups washed and roughly chopped
2 Tbsp olive oil
Equipment:
Stockpot with a lid
Baking tray
Chef’s knife
Cutting board
Bowls
Measuring spoons and cups
Whisk
Wooden mixing spoon
Box grater
Rubber spatula
Directions:
1. Drizzle a 12″ x 17″ baking sheet with olive oil and set aside.
2. Combine the milk, water, salt, pepper, and nutmeg in an 8-quart stockpot, then bring it to a boil over medium-high heat.
3. When at a boil, gradually sprinkle in the cornmeal while whisking continuously until it thickens.
4. Once it has thickened, lower the heat and switch to a wooden spoon.
5. Stir the polenta for an additional 5-10 minutes, being cautious of the lava-like bubbles.
6. Remove from the heat and stir in the Parmesan, spinach, and arugula until evenly incorporated. Carefully taste and adjust.
7. Pour the hot polenta onto the pan and spread it into an even layer. Cool to room temperature, about 30 minutes, wrap and refrigerate until firm, at least 2 hours and up to 2 days.
8. Preheat the oven to 375°F.
9. Slice the polenta into 24 equal-sized pieces and place on two oiled baking sheets about 1 inch apart. Bake until the edges are light brown and crispy, about 16 minutes.
Dig Deeper
“Stone ground” is to corn meal as “whole wheat” is to flour. Corn kernels are ground between two stones, preserving the hull and germ, keeping it a whole grain. Just like its cousin, whole wheat flour, it offers a coarser texture with a richer taste.