Wednesday, July 4, 2012

Creamy Polenta

Here’s a fairly basic recipe for polenta (with a little parmesan). :) Pictured…I had a handful of mushrooms I sautéed, sliced very thin, and added to the mix, topped it with Italian parsley and a little basil (chiffonade), and some extra grated parmesan. Delicious!

2 C chicken broth (more if needed)
1 C milk
2 Tbls butter
1 tsp salt
1 C polenta
½ C grated parmesan (or similar)

Bring broth, milk and butter to boil in a medium saucepan. Add salt, and sprinkle in polenta while whisking. Whisk constantly for 3-4 minutes to prevent lumps. Simmer for about 40 minutes, partially covered, stirring about every 10 minutes. Polenta should be thick, but smooth and creamy (use a little additional broth if needed to maintain creamy consistency while cooking).  Add grated parmesan, stirring until melted and thoroughly combined.

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