Creamy Polenta
 
Cook time
Total time
 
A great side dish to serve with chicken, pork or sausages
Author:
Recipe type: Side Dish
Cuisine: Italian
Serves: 4
Ingredients
  • 4 cups chicken or vegetable stock (or, 2 cups stock + 2 cups water)
  • 1 cup cornmeal/polenta
  • ½ tsp. salt
  • 2 TBSP. butter
  • 4 TBSP. Fontina cheese, grated
  • 2 TBSP. Parmesan cheese, grated
Instructions
  1. In a medium size saucier or saucepan, add the stock (and the water if using) and bring to a simmer over high heat. Slowly mix in the cornmeal, in a constant but gradual stream, whisking constantly.
  2. Bring to a boil and lower the heat to medium-low, while whisking frequently. After 10–15 minutes, switch to a wooden spoon or silicone spatula. Continue stirring, scraping the bottom of the pan to prevent scorching, until the polenta is no longer grainy and has a creamy consistency. The polenta should be thick and it should almost pull away from the side of the saucepan. This will take a total of about 40-45 minutes.
  3. Season the polenta with the salt and stir in the butter. At this point, polenta should be nice and smooth but, if it has any lumps, just beat vigorously with a stiff whisk. If the polenta becomes too firm or begins to set before it is ready, add a small amount of water (or stock) and beat it with a whisk until fully incorporated and no lumps remain.
  4. Turn off the heat and add the Fontina and Parmesan cheeses, mixing well to incorporate. Cover and set it aside until ready to serve. If you won’t serve the polenta right away, scrape it into a container and chill until set; then, cut into pieces for grilling, searing, or frying.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/chicken-piccata-with-creamy-polenta/