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Ingredients2 c. whole milk
2 c. chicken stock 1 c. instant polenta (Pastene is a good brand) 4 Tbs. salted butter 1/2 c. shredded fresh Parmesan cheese (you can buy this pre-grated, or grate it yourself using a cheese grater salt, to taste |
Directions |
1. Combine the milk and stock in a large saucepan or saute pan.
2. Bring to a boil and slowly whisk in the polenta, adding about 2 Tbs. at a time. Once all the polenta has been added, turn the heat to low and whisk the mixture until thick. 3. When the polenta has thickened and is a uniform consistency (a couple of minutes), remove from the heat and stir in the butter, cheese and salt. Serve immediately. Serves 6 |
Good to know |
The basic recipe is 4 cups liquid and 1 cup polenta. Anything else you add (scallions, other cheeses) is up to you.
Polenta is a great side with roasted meat, beef stew, or as a vegetarian main with stir fry vegetables, and as a bonus, it cooks in under 5 minutes. If you have leftover polenta, pack into small round containers and refrigerate. To eat leftover polenta, pop it out of the container and cut into slices. Stir fry in a non-stick skillet with a bit of olive oil until brown on both sides. Even better than the first time! |