Archive for ‘Bon Appetit’

January 1, 2012

Creamy polenta

Bon Appetit 

Serves: 6

  • 4 cups water
  • 1 teaspoon salt
  • 1 cup polenta or yellow cornmeal
  • 1/4 cup (1/2 stick) butter
  • 1/2 cup grated Parmesan cheese

Bring 4 cups water and 1 teaspoon salt to boil in heavy large saucepan. Gradually whisk in polenta; whisk constantly until mixture is smooth and begins to thicken. Reduce heat to medium-low and cook until tender and thickened but still creamy, stirring often, about 30 minutes. Stir in butter and Parmesan cheese. Season to taste with salt and pepper. **Cornmeal cooks faster than polenta, so if replacing the polenta with cornmeal, cook it about half as long.

*Chef’s note: Pretty good as far as polenta goes. I swapped chicken broth for half the water, used cormeal and added 2 springs chopped rosemary.

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