It wasn’t until about four years ago that I really started making polenta, it just wasn’t something that was on my food radar. Then I went to a restaurant that served it with my dinner and I was in love. But then, what’s not to love? It’s incredibly inexpensive, easy to make, and can be served a zillion different ways.
Tonight I made braised short ribs so it was a no brainer to pair it with some creamy parmesan polenta. Truth be told, I could just eat a bowl of the parmesan polenta and be quite happy.
For the Recipe:
6 c. water
2 tsp. salt
1 tbsp. garlic, minced
1 1/2 c. cornmeal
3 tbsp. butter
1 1/2 c. parmesan cheese, grated
1 tsp. freshly ground pepper
1/2 c. cream
Bring the water, salt and garlic to a boil. Slowly add the cornmeal, whisking while you pour. Cook for 8-10 minutes stirring constantly. Turn off the heat, add the butter, cheese, pepper and cream. Stir it all in. Serve immediately.