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Recipe

Polenta with Yogurt, Lemon, and Dill

Scott Phillips

Servings: 8

Yogurt adds creaminess and a surprising tang to this comforting side dish, with a bright note from the chopped dill. The unusual cooking method allows you to have polenta on the table in less than 15 minutes, with very little active cooking time.

Ingredients

  • 11 oz. (2 cups) polenta (not instant or quick-cooking)
  • 3 cups boiling water
  • 3 cups lower-salt chicken broth or water; more as needed
  • Fine sea salt
  • 2 oz. (2 cups) finely grated Parmigiano-Reggiano; more for serving
  • 1 cup whole-milk Greek yogurt
  • 2/3 cup finely chopped fresh dill
  • 2 tsp. finely grated lemon zest
  • Freshly ground black pepper

Nutritional Information

      Calories (kcal) : 240
      Fat Calories (kcal): 50
      Fat (g): 6
      Saturated Fat (g): 3.5
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 1.5
      Cholesterol (mg): 10
      Sodium (mg): 440
      Carbohydrates (g): 35
      Fiber (g): 3
      Protein (g): 10

Preparation

Soak the polenta

  • Put the polenta in a 4-quart heavy-duty saucepan and whisk in the boiling water. Cover and let sit at room temperature for at least 8 and up to 12 hours.

Cook the polenta

  • In a 2-quart saucepan, bring the broth to a boil. Whisk the broth and 1 tsp. salt into the polenta, loosening it and breaking up any clumps. Bring to a boil over medium-high heat, whisking once or twice, about 5 minutes.
  • Turn the heat down to maintain a simmer and continue cooking, whisking constantly, until the polenta thickens from soupy to porridge-like, about 2 minutes.
  • Turn the heat down to low. Cover and cook, stirring vigorously and scraping the bottom of the pan with a wooden spoon or spatula every couple of minutes. When you can see the bottom of the pan as you drag the spoon across it, 5 to 10 minutes later, begin tasting the polenta; it’s done when it’s thick, creamy, and tender. It should be granular, but not gritty.
  • Remove from the heat, and stir in the cheese, yogurt, dill, lemon zest, and 1/2 tsp. pepper. Season to taste and serve right away, passing more cheese at the table.

Make Ahead Tips

After soaking the polenta at room temperature, you can refrigerate it, covered, for up to 2 days.

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