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Polenta

Side Dish Recipes | 0 comments

Serve in place of pasta. Spoon pasta sauce or stew over top. One of my favorites! For a lower fat version, evaporated milk can be used in place of whipping cream.

Polenta

Joan Donogh
Creamy cornmeal and Parmesan pudding.
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Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Side Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 2 cups milk
  • 2 cups water
  • 1 teaspoon salt
  • 1 cup cornmeal
  • 1 cup freshly grated Parmesan cheese
  • 1/2 cup whipping cream
  • 2 tablespoons butter

Instructions
 

  • In a large saucepan, combine milk, water and salt. Bring to boil.
  • Reduce heat to medium and gradually whisk in cornmeal. Return to a boil and then reduce heat. Cook for 5 to 8 minutes, until the polenta is thick.
  • Stir in Parmesan cheese, cream and butter. Stir until butter is melted.
  • Half fill a medium saucepan with water and bring to a boil. Reduce heat so water is simmering.
  • Spoon the polenta into a heatproof bowl or top of double boiler. Place bowl over the water and cook uncovered, stirring occasionally, for 20 to 30 minutes, until very smooth. Makes 6 servings.

 

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