Cheese · egg-free · Gluten Free · lunch · vegetable · Vegeterian

Creamy Polenta

Confession of the week: I had tried making polenta a couple of years ago and it was an epic fail! And yes I sometimes mess up as well! 😉 So why try it again? Because I’m stubborn when it comes to making food. And you know what? It was so good and comforting that I will be doing it again and again!

This is a simple recipe that can be completed in 20 minutes or so. Start by simmering your broth, cream and garlic and infuse about 2 minutes before removing the garlic.  With a whisk, incorporate the cornmeal in a slow and steady stream getting every nook and cranny with your whisk. This is the most important step to avoid lumps. Slow and steady wins big here. Once everything is incorporated, switch to a wooden spoon and stir often as it simmers on low heat for 10 to 12 minutes. Incorporate your cheese and butter, adjust the seasoning and serve warm with the green onions and a little grated cheese.

Serve with your choice of roasted vegetables, grilled meats or just plain is great as well. On the picture above, it is served with kale and mushrooms sauté with garlic and hot pepper flakes. In the other picture, with ribs.

Ingredients

  • 3 cups chicken broth
  • 1 cup cornmeal
  • 1 cup of Grano Padano,  Parmesan or Asiago grated
  • 1/2 cup of cream
  • 1 tbsp of butter
  • 1 green onion minced
  • 1 clove of garlic
  • Salt and pepper to taste
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