Chef Big DA decadent, structurally superior side dish blending the rustic charm of stone-ground polenta with the primal, buttery depth of smoked bone marrow.
Preheat your offset smoker to 300°F (150°C) using oak or hickory wood for a clean, sophisticated smoke profile.
Maintain a thin, blue smoke; we want nuance, not a soot bath.
Season the exposed marrow with salt and pepper. Place the bones on the smoker, marrow side up.
Smoke the bones until the marrow is softened and slightly pulling away from the bone, but not completely rendered into liquid.
The marrow should look like jiggly custard.
While the bones smoke, bring the beef stock to a boil in a heavy-bottomed copper saucier. Slowly whisk in the cornmeal in a steady stream to avoid clumping.
Reduce heat to low and simmer the polenta, stirring frequently with a wooden spoon, until thickened and tender.
If it gets too thick, add a splash of warm stock to maintain viscosity.
Carefully scoop the warm, smoked marrow out of the bones and whisk it directly into the polenta along with the heavy cream and Parmigiano Reggiano.
Whisk vigorously to emulsify the fats into the grain.
Fold in the minced chives and serve immediately as a side to a seared ribeye or short rib.
The key to this side dish is the emulsification of the bone marrow into the polenta. It creates a silkiness that butter alone cannot achieve. Ensure your polenta is high-quality stone-ground for the best structural integrity. If you can't find a smoker, a drop of high-quality liquid smoke is a poor substitute—just use the grill.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.