Creamy Polenta

This is  good, basic polenta recipe. You can substitute cream cheese for parmesan if you like. (Barrett, I don’t want to hear it about putting cream cheese in everything. The recipe said I could. And you’re not my real Dad anyway.)

1 quart chicken stock
1 1/2 cups finely ground cornmeal
1/4 cup heavy cream
1/4 cup freshly grated Parmesan
3 tbsp butter
pinch sea salt

  1. In a large saucepan bring the chicken stock to a slow simmer.
  2. Quickly whisk the cornmeal into the stock and lower the temperature to keep it from splattering.
  3. Stir in the cream, Parmesan, butter, and salt. Serve with Mushroom Ragout or other topping of choice.

Polenta Recipe taken from m’boy Tyler Florence. The cream cheese is a suggestion from Hungry Memphis.

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3 Comments

Filed under Side dishes

3 responses to “Creamy Polenta

  1. Jenn E.

    Nice, solid recipe. I plan to make polenta tonight. Instead of Parmesan, I will add feta cheese instead.

  2. I’m a purist, has to be a nice hard romano. But I wouldn’t pass on this. Looks really good.

  3. Pingback: Barrett’s Red Onion Marmalade | Nummy Num Num

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