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 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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s