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  • About Me
  • Recipe Box
    • Appetizers >
      • Buffalo Chicken Dip
      • Cream Cheese Appetizer
      • Sweet and Salty Nuts
      • Thai Peanut Sauce
    • Beverages >
      • Blueberry Lemonade
      • Cosmopolitan
    • Breakfast >
      • Apple Pancake
      • Homemade Granola
      • Peanut Butter Cup Smoothie
      • Stick-to-your-ribs smoothie
      • Veggie Omelet
      • Yeasted Waffles
    • Main Dishes >
      • Beef Stew
      • Chicken Fajitas
      • Choley
      • Grilled Chicken
      • Low and Slow Chicken Breasts
      • Roast Turkey
      • Rub for Pulled Pork (and other meats too!)
      • Salmon Burgers
      • Simple Homemade Mac & Cheese
      • Simple Red Sauce
      • Steak and Potato Salad
    • Sides >
      • Bacon-Roasted Brussel Sprouts
      • Creamy Polenta
      • Homemade Potato Chips
      • "Magic" Salad Recipe
    • Soup >
      • Apple Cheddar Soup
      • Butternut Squash Soup
      • Chicken Noodle Soup
      • Creamy Tomato Basil Soup
      • Smokey Beef Chili
    • Sweets and Treats >
      • Almond Cake
      • Apple Crisp
      • Bruna Kakor
      • Butterscotch Pecan Sandies
      • Chocolate Fudge Brownies
      • Chocolate Mousse
      • Compost Cookies
      • New York Times Chocolate Chip Cookies
      • Pumpkin Pie
      • Salted Caramel Sauce
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you can cook

Creamy Polenta

made the way you like it

Picture

Ingredients

2 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!