Parmesan Polenta

V, GF

this friday night i was all alone, but that didn’t stop me from cooking an amazingly delicious meal for myself.  it just meant i cooked a little less.  so i decided to make a turkey bolognese served over polenta.  i’ve tried to make polenta before, but it always comes out grainy and very thick.  and this time (my third time making it) i finally got it right.  if you’ve never had polenta before, it’s a lot like grits.  it’s basically the italian equivalent to mashed potatoes.  with that said, here it is:

Creamy Polenta with Parmesan Cheese
4 cups water
1 cup yellow cornmeal
1 tsp salt
1/3 cup milk
1/3 cup parmesan cheese
2 tbs butter

bring the water up to a boil in a large sauce pan.  then add the salt and gradually whisk in the cornmeal.  turn the heat down to low and cook until the polenta is tender and becomes thick, about 15-20 minutes.  you want to continue to stir it often as it cooks.  once it’s ready turn off the heat and add the milk, parmesan cheese, and butter.  taste for seasonings and then serve.

tips:

  • in the grocery store you should be looking for polenta or yellow cornmeal.  they’re both the same thing.
  • instead of parmesan cheese, you can also try gorgonzola or gruyere cheese.
  • when you first add the cornmeal it’s important to use a whisk to get rid of any lumps.  if you’re  using a wooden spoon it will be a little tougher but possible.
  • you can also use a whole milk or cream instead of regular milk to make it even creamier.
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2 thoughts on “Parmesan Polenta

  1. Louise Ornstein says:

    Allie,

    I agree with cousin, Carol. I smell a career amongst the onions and garlic.

    I am definitely going to try the butternut squash salad and the brussel sprouts recipes.

    Such fun!!

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