Want Some Polenta with That?

Wednesday, October 26, 2011
Oops!  Realized I didn't include in the previous post my recipe for polenta.  Not that you really need a recipe but for documentation purposes, here's what we did.

Creamy Polenta

3 cups reduced fat milk + more as needed
3 cups chicken broth + more as needed
Kosher salt
1½ cup yellow stone-ground cornmeal 
½ cup freshly grated Parmigiano-Reggiano + more for sprinkling
4 Tbs butter

In a large saucepan or deep skillet with a cover, bring milk and chicken broth to a boil.  Add 2 teaspoons of salt and then slowly whisk in cornmeal.  Continue to whisk until all the cornmeal is incorporated. Reduce the heat so that the polenta is just slightly bubbling and cover.  Continue to stir periodically and add more liquid if necessary (I feel like I always add more).  You want it to keep a creamy consistency, not firm or dry.

After it's fully cooked which takes about 30-40 minutes, stir in the butter and Parmesan.  Season with salt and pepper.
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