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creamy polenta

  • 10servings
  • 20minutes

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Source: www.tastebook.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, H, C, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon, Potassium

Ingredients Jump to Instructions ↓

  1. 1/4 cup virgin olive oil

  2. 1/2 lb unsalted butter

  3. 2 Tbs chopped garlic

  4. 2 cups chicken stock

  5. 1/2 quarts half & half

  6. 1/2 -2 tsp kosher salt

  7. 12 turns of pepper grinder

  8. 1 tsp crushed red pepper flakes

  9. 2 cups cornmeal

  10. pinch sugar

  11. 1 

  12. 1/2-2 cups freshly grated Pecorino Romano

Instructions Jump to Ingredients ↑

  1. Heat oil and butter in a large, heavy stockpot. Add the garlic and sauté over low heat until it is golden.

  2. Add the stock, half & half, 2 1/2 cups of water, salt, and black and red peppers, and stir to combine. Raise the heat and bring to a boil.

  3. Very slowly, add the cornmeal, stirring constantly. Lower the heat to maintain a gentle boil. After all the cornmeal has been added, continue to stir until it is thick and creamy, about 20 minutes.

  4. Off the heat, stir in the sugar and Romano. Serve right away with the short ribs recipe. Also great accompaniment to grilled sausage.

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