Creamy Polenta

Polenta is basically Italian grits. It’s an easy dish to make and all you need are a few simple ingredients to prepare the perfect side dish to accompany rich, meaty, saucy dishes like Braised Short Ribs.

Creamy Polenta, adapted from Lidia Bastianich
Makes 4 servings

4 cups chicken stock
2 sprigs thyme
1 garlic clove, peeled
1 cup medium-grain yellow cornmeal
3 tablespoons unsalted butter
1/3 cup Parmesan cheese
1/4 cup heavy cream
1/4-1/2 teaspoon Kosher salt
1/2 teaspoon black pepper

Add the chicken stock, thyme and garlic to a large saucepan and bring to a boil over medium-high heat. Quickly whisk in the cornmeal until fully incorporated. Reduce the heat to low, stirring the polenta often with a wooden spoon until tender and thickened, about 20 to 25 minutes.  Discard the garlic and thyme springs.  Remove the polenta from the heat, and stir in the butter, Parmesan, heavy cream, salt and pepper. Transfer the polenta to a bowl and serve.

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