For those of you not familiar with polenta, it’s cornmeal that’s mixed with milk, butter and cheese (typically parmesan) to form a creamy carb option. The dairy added to the polenta is not overwhelming, so it doesn’t really contain a ton of fat. I love the way the parmesan flavor is so present in the polenta, it makes this a perfect vessel for a number of toppings, such as braised beef or a sausage ragu.
The Perfect Polenta
- 2 cups Chicken stock
- 1 cup Milk
- 3/4 cup Cornmeal (polenta)
- 1/2 cup Parmesan
- 3 TB Butter
- Combine chicken broth and ½ cup of milk into a sauce pot and bring to a slow boil.
- Slowly whisk in the cornmeal.
- Lower heat to medium and continue to whisk. It will start to thicken. Cook about 2-4 minutes.
- Once it starts coming together, add another ¼ cup of milk and whisk.
- As it thickens again, add the second ¼ cup of milk and whisk.
- Once it starts to thicken, remove from heat and add your butter and parmesan. Mix to combine.
- That’s it. The consistency should be a little loose. When you put a large scoop on your plate, it should spread and flatten a little (but shouldn't be soupy), as opposed to resembling mashed potatoes.