Polenta
Creamy recipe for Polenta
This polenta recipe is a great alternative when you don’t feel like mashed potatoes or rice with your meal, or to switch up your breakfast.
why you should care about it
Do not get me wrong, I was also oblivious for the longest time to the greatness that is polenta. My husband actually introduced me to it, as it was something that his grand-parents would eat. He knows how much I love corn, so he assumed I would love It… and he was right!
Polenta isn’t something popular back in Quebec. We thrive on mashed potatoes, but we totally missed out on this. It is just as creamy and versatile as mashed potatoes. I make it with eggs and sautéed tomatoes in the morning. I serve it with meatballs (very Italian!). It is also excellent with spatchcock chicken (find my recipe right here).
It is also something that heats up quite easily. I throw a little bit of stock in a small pot with the leftovers and warm it up on medium-low heat.
Polenta
Ingredients
Method
- In a pot or dutch oven, warm up the chicken stock on medium heat.
- Once the chicken stock is warmed up, gradually whisk in the polenta until all incorporated.
- Put the heat on medium-high. Bring the polenta to a boil while whisking.
- When the polenta is boiling, reduce the heat to low. Simmer the polenta for 25 minutes while stirring with a silicone spatula every minute or so.
- Once the polenta is ready, add the butter and grated parmesan and stir until well combined. Cover off the heat for 5 minutes.
- Serve immediately, topped with more grated parmesan and a drizzle of olive oil.
