side essentials: polenta with three cheeses

How To Make side essentials: polenta with three cheeses

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  Step 1
  PREP/PREPARE
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  Step 2
  You may not be familiar with Pecorino Romano, it a sharper alternative to the standard Parmigiano Reggiano. It is made from sheep’s milk and has a salty bite to it. Its addition to this recipe, gives the polenta a bit more body, and helps it stand up to just about anything you throw at it… Like my ten-hour pulled pork.
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  Step 3
  You can sub half-and-half for the milk, but I did not think it added much to the recipe… except a lot of extra calories.
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  Step 4
  Gather your Ingredients (mise en place).
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  Step 5
  Add the chicken stock, milk, and butter to a saucepan, over medium heat.
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  Step 6
  When the liquid begins to simmer, add the cornmeal., plus a pinch or two of salt and white pepper.
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  Step 7
  Whisk until the liquid has been absorbed into the cornmeal, about 5 to 7 minutes.
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  Step 8
  Chef’s Note: If you want a thinner polenta, add a bit of stock and milk, a tablespoon at a time, until the desired consistency is reached.
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  Step 9
  Take off the heat and stir in the three cheeses, until they lovingly melt into the polenta. Mmmmmm.
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  Step 10
  Chef’s Note: Do a final tasting (salt/pepper) for proper seasoning.
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  Step 11
  PLATE/PRESENT
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  Step 12
  Polenta has so many yummy uses. In this photo, I have a plate of it topped with my ten-hour pulled pork. So yummy.
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  Step 13
  Keep the faith, and keep cooking.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!