Creamy Polenta

Oh, hi, Mark.

Sorry about the break!  Fall is such a busy time of year, and now that it is starting to get dark so early, my food photography window is getting smaller!  I am working on a new weekend cooking schedule, so hopefully I will be back to regular posts in no time.

I have a couple recipes in the queue, but I thought I would share this one first.  The creamy, dreamy, super simple polenta that goes so well with short ribs.  Or ragu, beef stew, sauteed greens, pretty much anything. Or alone.  Just make it, ok?

Creamy Polenta

4 ½ cups chicken broth or water1 cup yellow cornmeal2 tablespoons butterCouple ounces goat cheese, to your tasteHandful of chopped herbs, I like parsley or chivesSalt and pepper

Bring chicken broth or water to a boil.  Pour in the cornmeal into the liquid in a steady stream, whisking constantly to avoid lumps.  Reduce heat and allow to simmer for about 15 minutes, stirring occasionally.  Once thickened, stir in butter, cheese and herbs.  Taste and season with salt and pepper.

Be the first to like this post.

Tweet