Easy Peasy Cheesy Polenta
Velvety polenta infused with cheese, a decadent side dish offering a perfect balance of creamy texture and savory indulgence.www.comfortandpeasant.com
Ingredients
- 944 ml (4 cups) low-sodium chicken broth
- 120 g (1cup) fine cornmeal
- 80 g (4 tbsp) unsalted butter
- 180 g (1 1/2 cups) finely grated Parmigiano Reggiano (packed)
- salt & pepper to taste
Instructions
- Bring chicken broth to a boil over medium-high heat.
- Very slowly whisk in the cornmeal a little at a time making sure to work out any lumps before adding more.
- Turn heat to low & continue to stir with a wooden spoon for another 10 minutes or until mixture will just hold a shape but is not overly firm. It should be the texture of soft mashed potatoes. Not runny but not firm either.
- Stir in butter & then Parmigiano Reggiano. Stir until cheese is melted & fully incorporated.
- Add salt & pepper to taste.
- Serve immediatley or pour into flat dish & cool until firm.
Notes
Serve alongside a meat or vegetable ragu or meatballs with tomato sauce. Alternatively, you can also pour the mixture into a flat 9x9 baking dish and let it cool until it becomes firm. Then cut into squares & top with tomato sauce & cheese, sauteed mushrooms or vegetables, and serve as an appetizer.
See the “How To Make This” & “Tips For Success” sections above the recipe for more detailed information on the process.