Crisp Polenta

Preparation info

  • Serves


    • Difficulty


Appears in

America's Best Chefs Cook with Jeremiah Tower

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

  • About

Charlie serves polenta crisped in butter with a rack of lamb, but it goes well with any grilled or braised meat, like Philippe Boulot’s Seven-Hour Braised Leg of Lamb.


  • cups water
  • ½ cup polenta
  • salt and freshly ground pepper


Bring the water to a boil in a medium saucepan. Slowly add the polenta, stirring all the time. Simmer over low heat, while still stirring, for 30 minutes, or until the polenta is soft and begins to pull away from the sides of the pan. Season with salt and pepper to taste.

Mix the garlic puree and 2 tablespoo