The Foyer's February Cookbook Club Pick
If winter had a dinner party, this would be the main event. Straight from Parm to Table, this Polenta Table recipe is cozy, maximalist, and joyfully unfussy—the kind of dish that turns a meal into a moment. It’s also our Cookbook Club pick for February, which means: carbs, candlelight, and absolutely no regrets.
This recipe is about abundance. Creamy polenta poured straight onto the table, finished with cheese, olive oil, and whatever vegetables or proteins you’re craving. It’s rustic. It’s theatrical. It’s exactly how February dinners should feel.
Why We Love the Polenta Table
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It’s meant to be shared—no plates required.
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It looks dramatic, but it’s deeply simple.
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It turns pantry staples into something celebratory.
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It’s the definition of cozy-season cooking.
Whether you’re hosting friends or just want dinner to feel special on a Tuesday, this is the recipe.
Polenta Table (Serves 4)
Recipe from the Parm to Table cookbook
This is my unapologetic maximalist point of view on polenta. I started doing polenta tables at Fortina and people have always gone nuts for it—it’s just a bowl of polenta on a huge scale, meats, and vegetables splattered all over it. Jackson Pollock-style. I think the visual abundance of it might make people shy away from trying it at home, but it’s actually really simple—it’s about making it your own and then having other tasty things that you can eat with it. This is just an assembly project, really. Don’t be shy about the amount of butter and cheese in this polenta—this is my Joel Robuchon potato purée moment.
Ingredients
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1 pound polenta (not instant) (Bob’s Red Mill or Anson Mills Kosher salt)
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3 cups grated Parmigiano Reggiano
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3 cups grated Pecorino (preferably Locatelli)
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1 pound 2 sticks unsalted butter, cubed
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1 cup extra-virgin olive oil
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1 cup shredded low-moisture mozzarella
Method
The ratio of water to polenta is what I go by. I never measure it before this book; I go by eye every time. It’s essentially 1 part polenta to 2 parts water, by volume. For the 1 pound I use here, go with 4 quarts water.
Boil the water in a large saucepan; add salt. Slowly stream in the polenta, whisking. Don’t walk away from it for a few minutes; stir until the polenta starts to bloom and there’s no more polenta in the middle and clear water around the sides; everything is permeated.
At this point, cook very low and very slow for 25 minutes, stirring often—every 5 to 10 minutes. Don’t scrape the edges of the pot when you stir; it will develop a crust around the edges. That’s a bonus for the cook—crispy and delicious, like socarrat on a paella.
Stir in the Parm, Pecorino, butter, and EVOO. Then the mozzarella. Because you add the mozz last, it creates this crazy stringy texture.
What to Put on Top
Some good candidates for putting on top of the polenta:
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Pork Braciole (page 75)
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Salsa di Pistacchio (page 177)
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Braised Broccoli Rabe (page 138)
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Fried Meatballs (page 71)
Or basically anything in the cookbook that uses slow-cooked meat or vegetables. A little pasta on top of the polenta is also amazing. At the table, a little black truffle, splashed in the areas where there’s a void, works great. This is literally endless, but it tastes amazing.
Make It a Moment
Serve the polenta hot, right onto your family-style table. Let it spread. Finish with toppings. Hand everyone spoons and slices of sourdough. Light candles. February dinner, solved.
If you’re cooking along with us this month, don’t forget to tag @thefoyer and use #FoyerCookbookClub. We’ll be over here with extra cheese.
Shop the Cookbook: Parm to Table is our February Cookbook Club pick - and trust us, you’ll want this one on your shelf.