 |
| Photo by Emily Clack |
Looking for ideas for sides? Try my creamy polenta. I picked up a variety of different types in Italy, but you can also find it at your local grocery store.
- Half and half (4 C)
- Polenta (1 C)
- Parmesan Cheese (1/2 C, grated)
- Salt and Pepper
- Butter (1-2 T to finish)
Bring
half and half to a boil over med-high heat, making sure you don’t scald/burn
the it on the bottom. Stir occasionally to make sure nothing is sticking
to the bottom.
When the half and half starts to simmer, begin adding in
the polenta, slowly, and stirring constantly with a wooden spoon. The
mixture will start to tighten up significantly. Keep some water on the
side in case you need to thin it down a bit. Taste it after a minute or
so to make sure it’s not grainy.
Add some salt and pepper. Add the
Parmesan cheese, a little at a time, incorporating each addition before adding
more. Continue stirring and taste to check the consistency and whether
the cornmeal is fully cooked. Adjust seasoning. Add a knob of
butter at the end.
Polenta
makes a delicious side. Alternatively, once it’s cooked, you can spread
it on a sheet pan (lined with oiled parchment) and chill it in the
fridge. The polenta can then be cut and fried, baked,
grilled…whatever…and topped with a good tomato sauce and cheese.
Try as a side with these recipes:
No comments:
Post a Comment