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?
- 4 ½ cups chicken broth or water
- 1 cup yellow cornmeal
- 2 tablespoons butter
- Couple ounces goat cheese, to your taste
- Handful of chopped herbs, I like parsley or chives
- Salt 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.