creamy polenta
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For many people, rice and potatoes are the go to starches. But, Polenta makes a great starch for a meal. This creamy recipe will make a nice side dish for our Beef Roast in Pinot Noir recipe. But, you can treat Polenta as a main dish. Just add herbs of your choice and a bit more cheese. Polenta pairs well with most whites, both the more common whites as well as aromatic whites work well.
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yield
6 serving(s)
prep time
5 Min
cook time
25 Min
method
Stove Top
Ingredients For creamy polenta
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5 cwater
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1 tspsalt
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1 ccornmeal; coarse−grain
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3 Tbspbutter
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1/2 cparmigiano-reggiano cheese
How To Make creamy polenta
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1Bring the water to a boil in a large heavy pot.
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2Add the salt and reduce the heat until water is just simmering.
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3Pour the cornmeal in a thin stream into the water while constantly stirring. To avoid lumps, stir quickly with a whisk while adding cornmeal. If you notice clumps, stop adding cornmeal from time to time and beat the mixture vigorously.
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4Cook, stirring regularly for 20 to 30 minutes. The Polenta will become very thick while cooking. It is done when it comes away cleanly from the sides of the pot.
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5Turn off the heat and add the butter and cheese. Stir until combined.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Creamy Polenta:
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