Chef Feker's Parmesan Polenta

Serves : 6-8


• 3 tablespoons unsalted butter

• 2 tablespoons of olive oil

• ½ small onion diced fine

• 2 cloves garlic, finely chopped

• 3 cups whole milk

• 1 cup Fine ground Semolina (or cornmeal)

• 1 cup Parmesan cheese

• Salt and White pepper to taste


1. Heat a medium-size pot on medium-high heat, add olive oil and butter and allow butter to melt.

2. Sweat the onion and garlic over medium heat until the onion is translucent and the garlic is a light golden brown.

3. Add the milk. Bring the milk to a quick boil and reduce to a simmer.

4. Season with salt and white pepper.

5. Reduce heat to a minimum. Then start whisking constantly and adding the semolina in a slow, steady stream. When the semolina is totally incorporated, keep whisking for another 2 minutes. Remove from the heat.

6. Whisk in the Parmesan cheese. Cover the pot and let rest for 2 minutes.

7. Serve the polenta and garnish with some fresh grated Parmesan and extra virgin olive oil.

8. Get Fekerized.