The Polenta Season
As winter finally sets in, no doubt some Northerners are already dreaming of the long, warm days of the summer months. I am one of those people. But one day last summer I was feeling the exact opposite. Over a dish of rib-sticking polenta no doubt meant for bitter cold days, I sweat through each delicious bite in the 85-degree Swiss Alps summer heat trying to imagine what that meal would taste like if the Alpine vistas surrounding me were covered in snow.
Some meals were made for winter. The cast iron skillet of polenta at Croix de Coeur in Verbier, Switzerland was one dish dreamed up in blizzard, made for warming the bones of tired skiers.
But I was in Switzerland under different circumstances. My boyfriend and I were told on numerous occasions that late August week that we had arrived just in time for the start of the Swiss summer. With days that regularly reached into the upper 80s it was hard to believe that it had taken so long for warm weather to arrive. But we were assured it would not last long. Soon enough winter would return, and with it the snow, and the Alps would return to their more typically snow covered landscape.
We were fine with the lack of snow because we had come to Verbier to hike. Days of steep ascents led to hollow stomachs and a desperate need for calorie replenishment. So we found ourselves at the end of a 9-mile trail run in a little round restaurant at the axis of several hiking and biking trails ordering food from a menu made for winter.
This polenta dish didn’t simply stick to my ribs; it claimed a permanent place in my food memory bank. It is one of those unforgettably delicious and simple meals that I have fixated on, almost willing the onset of winter so I have a reason to recreate it at home.
Polenta, made with coarsely ground cornmeal, lined the cast iron pan. Spread atop was a richly flavored, chunky marina sauce. On top of that, under a hot broiler, a local pungent cheese had been melted. And because I’m a glutton, chunks of thickly cut bacon lardon were piled on top.
Eating this dish on a hot August day, even if I was famished, just seemed wrong. But my love for it was so intense it gave me a food to look forward to cooking in the winter months.
To make it at home, I’ll use a coarse cornmeal like Bob’s Redmill. Chicken stock, milk, or plain salted water is all that I’ll need to cook it, plus a watchful eye and a good wooden spoon. A healthy dollop of butter at the end of cooking won’t hurt either.
Marinara is perfect for winter because it often tastes best with tomatoes canned at their peak. I will crush and simmer a large can with a healthy dose of garlic, olive oil, and fresh basil. I might not be able to find the local cheese from Verbier, but a good Camembert would give a similar effect. As for the lardon, I’ll ask the butcher for a 1-inch cut of the slab bacon. At home I’ll cut them into large chunks and fry them crisp.
Into an ovenproof dish I’ll spoon in the polenta, top it with the sauce and cheese, and stick it under the broiler for a quick second. Hot from the oven, topped with a scattering of thick bacon, I might almost forget that I hate winter. And if spring takes longer than I’d like to arrive, at least I’ll have a hearty polenta dish to keep me company.
Made with Camembert cheese, chicken stock, cornmeal, butter, salt and pepper, olive oil, garlic, red chile flakes, tomatoes, basil
Serves/Makes: 2
- 3 cups chicken stock
- 1 cup coarse ground cornmeal
- 2 tablespoons butter
- salt and pepper
- 3 tablespoons olive oil
- 4 cloves garlic
- 1/4 teaspoon red chile flakes
- 1 can (15 ounce size) whole, peeled tomatoes
- 1 handful basil
- 4 ounces Camembert cheese
- Non stick cooking spray
- 2 slices slab bacon
Preheat the oven to broil.
Bring chicken stock to a boil in a medium pot. Whisk in polenta. Reduce heat to medium low. Stir with a wooden spoon frequently until polenta is tender, about 15 minutes. Remove from heat. Stir in butter and salt and pepper to taste.
While polenta is cooking, heat olive oil in second pot over medium heat. In a bowl, use hands to crush the tomatoes. Mince garlic. Add garlic to the olive oil and cook for 2-3 minutes, just until it starts to brown. Add red chili flakes and crushed tomatoes. Roughly tear handful of basil and add to tomatoes. Cook, stirring frequently so as not to burn. Let simmer for 15-20 minutes until mixture is thick. Taste and add salt and pepper to taste.
While polenta and marinara are simmering, cut bacon into 1/2-inch wide pieces. Place in a large saute pan over medium heat. Cook bacon until browned and fat has rendered. Remove to a paper towel to let drain.
When all parts are assembled, spread polenta into individual ovenproof dishes or one large cast-iron pan or casserole. If using a glass or ceramic casserole, spray with non-stick cooking spray. Spread polenta out over casserole or cast-iron pan. Spread marinara over the polenta. Cut Camembert into slices and lay out over the sauce. Place casserole in the oven for 4-5 minutes until cheese is melted. Remove from oven top with scattered bacon. Serve immediately.
related articles
Write a comment:
©2026 CDKitchen, Inc. No reproduction or distribution of any portion of this article is allowed without express permission from CDKitchen, Inc.
To share this article with others, you may link to this page:
https://www.cdkitchen.com/cooking-experts/amy-powell/1219-alpine-polenta/