Creamy Polenta

My youngest son Samuel is not a spud fan unless it is deep-fried so I thought I would try something different that would mimic the texture and hit that same "comfort food" note that I was going for.  This polenta uses larger cut cornmeal which is less processed therefore healthier and I added shredded parmesan cheese because hey what kid doesn't like cheese :)

IMG_1814

Ingredients:

  • 1 shallot chopped fine
  • 1 garlic clove chopped fine
  • 1 knob of butter
  • 4 cups of chicken stock
  • 1 cup of coarse ground cornmeal
  • salt and pepper to taste
  • 4 tablespoons of butter
  • 2 ounces of shredded parmesan cheese

Directions:

Heat butter in a saucepan over med-high heat and add the shallot. Saute till translucent and softened. Add your garlic and cook for 2 more minutes.

Next add 4 cups of chicken stock and bring to a boil. When it is at a full boil add your ground cornmeal and whisk together.  Turn the burner down to low and cook for another 20 min or so till your polenta is tender. Whisk the mixture  often during cooking  to prevent lumps.

Once cooked remove from the heat and add your butter, parmesan cheese and salt and pepper to taste. Serve immediately

FYI : Polenta will set once it starts to cool so this is not a make ahead sort of thing if you want the consistency to remain creamy and "scoop-able"

TIP: You can always place the creamy mixture in a glass heat proof bowl and place over simmering water on the stove top to act as a double broiler. Keeping it warm will keep the creamy consistency a little while longer.

The leftovers can go in a small pan lined with parchment paper to set. Once set you can cut polenta in squares or to even have more fun use cookie cutters in fun shapes for kids. Re-cook your polenta in a skillet with a bit of EVOO. You will be glad you did! The outside will be golden brown and crisp, while the inside will be creamy and warm.

Enjoy! I served this with my braised beef short ribs and sautéed collard greens. 

[recipe title="Creamy Polenta" servings="6-8" time="40 min" difficulty="easy"]

Ingredients:

  • 1 shallot chopped fine
  • 1 garlic clove chopped fine
  • 1 knob of butter
  • 4 cups of chicken stock
  • 1 cup of coarse ground cornmeal
  • salt and pepper to taste
  • 4 tablespoons of butter
  • 2 ounces of shredded parmesan cheese

Directions:

Heat butter in a saucepan over med-high heat and add the shallot. Saute till translucent and softened. Add your garlic and cook for 2 more minutes.

Next add 4 cups of chicken stock and bring to a boil. When it is at a full boil add your ground cornmeal and whisk together.  Turn the burner down to low and cook for another 20 min or so till your polenta is tender. Whisk the mixture  often during cooking  to prevent lumps.

Once cooked remove from the heat and add your butter, parmesan cheese and salt and pepper to taste. Serve immediately.

FYI : Polenta will set once it starts to cool so this is not a make ahead sort of thing if you want the consistency to remain creamy and "scoop-able"

TIP: You can always place the creamy mixture in a glass heat proof bowl and place over simmering water on the stove top to act as a double broiler. Keeping it warm will keep the creamy consistency a little while longer.

The leftovers can go in a small pan lined with parchment paper to set. Once set you can cut polenta in squares or to even have more fun use cookie cutters in fun shapes for kids. Re-cook your polenta in a skillet with a bit of EVOO. You will be glad you did! The outside will be golden brown and crisp, while the inside will be creamy and warm.

Enjoy!

[/recipe]