Parmesan Polenta
A great accompaniment to meat dishes with gravies, or on its own as a side dish, creamy and comforting.
There's a lot of misinformation about polenta on the Internet. Foremost, unlike its American cousin grits, Polenta it isn't called "Polenta" until you make it. Polenta is made from yellow corn meal, which typically is course-ground, but you can use medium or even fine ground yellow corn meal. You do not need to buy corn meal that is called "polenta." That's just marketing. Buy instead corn meal made from whole kernel corn that has been stone ground.
Parmesan Polenta
Yield: 4-6
Comforting and creamy, Parmesan polenta is greats as an accompaniment to meat dishes with gravy, or on its own as a side dish.
Ingredients
- 4 cups water
- 1 teaspoon fine sea salt
- 1 cup medium ground yellow corn meal (like, Bob's Red Mill Whole Grain Stone Ground)
- 3 tablespoons butter
- 3 tbsp heavy cream
- 1/2 cup grated Parmesan cheese (like, Kraft )
Instructions
For the Short Ribs
- Bring water and salt to a boil in a large saucepan.
- Pour corn meal slowly into boiling water, whisking constantly until there are no lumps.
- Reduce heat to low and simmer. The mixture should still be slightly loose at first, but whisk often until it starts to thicken.
- Cook for 30 - 35 minutes, whisking every 5 minutes or so. When the polenta is too thick to whisk, stir with a spoon. Polenta is done when its texture is creamy and the individual grains are tender.
- Turn off heat and gently stir the butter and cream into polenta until the butter melts.
- Mix the Parmesan cheese into the polenta until it has melted.
- Cover and let stand for 5 minutes to thicken.
Ⓒ Copyright 2024 Kitchen Tapestry - All Rights Reserved
