Pesto Polenta

Soft, Golden, and Gently Herbed

Polenta is one of those dishes that rewards patience. It asks you to stand close, to stir slowly, and to trust that something humble is becoming something beautiful. This version folds in the bright, grassy depth of pesto at the very end — a quiet gesture that transforms a simple pot of grain into something luminous. There's a softness here that feels like comfort without effort, richness without heaviness. It's the kind of side dish that quietly becomes the reason people ask for the recipe.

Ingredients

• 1 1/2 cups low sodium chicken broth
• 1 1/2 cups heavy cream
• 1/2 teaspoons freshly grated nutmeg
• Alessi Sea Salt
• Alessi White Pepper
• 5 tablespoons polenta
• 5 tablespoons semolina flour
• 1/4 cups grated Fontina cheese
• 1/4 cups grated Parmesan Cheese
• 2 tablespoons Alessi Pesto Di Liguria

Instructions

1. Combine chicken stock and heavy cream in a heavy saucepan and bring to a simmer. Add the nutmeg, salt, and pepper.
2. Whisk in the polenta and semolina flour and cook over low heat, whisking constantly until the grains are soft (about 8 minutes).
3. It will pull from the side of the pan when it’s ready.
4. Whisk in the cheeses and pesto.
5. Serve immediately.
6. If it thickens up too much, gradually add more chicken stock until it reaches desired consistency.