Creamy Polenta

In an effort to make more interesting sides, I have a go to recipe for polenta. Interestingly, this was a favorite of my daughter’s (Sophia) when she was a toddler, it was sort of her baby food. Polenta is faster than mashed potatoes and can be used in place of mashed potatoes in most cases. It’s a great staple to keep on hand and extra polenta can be poured into a buttered dish, refrigerated and cut into pieces which can be fried. It can be used as a different side dish another day. BTW, this is a trick often used in restaurants, so if you get a fried piece of polenta, it’s likely a leftover ( a delicious leftover).

 

Creamy Polenta

330g Coarse Yellow Cornmeal

3 cups Water or chicken stock

3 cups Whole or 2% milk

1 Tbsp Butter

2 1/2 Tsp Kosher Salt

50g Parmesean Cheese, grated

1 Tbsp Flatleaf Parsley, chopped

 

Measure out cornmeal and set aside. Heat water, milk and butter in a medium sauce pan over medium heat, add salt once simmering. Turn heat to med/low and slowly sprinkle cornmeal into the liquid while whisking with the other hand. Once all of the cornmeal has been added, keep whisking gently until the mixture starts to thicken and bubble, add cheese and parsley. Remove from heat and serve. Enjoy!

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