Polenta

The novelty of polenta is still fresh for me. Never having it growing up and rarely eating it going out, it’s still amazing to me how simple and delicious cornmeal can be.

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Adding creamy, cheesy polenta in place of potatoes to any meal as the starchy component, elevates even the simplest and most mundane dinners to something a little extra special. Crisp it up and add some tomato jam or Bolognese sauce and you might even think you ordered an overpriced appetizer at a pretentious italian restaurant! In reality you didn’t though. You took a few simple ingredients, hung around the oven for half an hour and came up with an inexpensive, exotic and deliciously different dinnertime side.

Polenta Two Ways

Serves 3-4

  • 2 1/2 cups chicken broth
  • 1/2 cup cornmeal
  • 3/4 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 cup parmesean cheese
  • 1 tablespoon butter
  1. Whisk cornmeal, salt + sugar together.
  2. Bring chicken broth to a boil, whisk in cornmeal mixture; whisking frequently for 25-30 minutes.
  3. Add butter and parmesan. Serve immediately for soft polenta.
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One response to “Polenta

  1. Pingback: Israeli Couscous Risotto | the windowsill·

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