Cheesy Polenta
 
Cook time
Total time
 
I could eat this Creamy Herbed Polenta recipe for breakfast, lunch or dinner. As a young girl, my mom would prepare unseasoned polenta, allow it to get firm and fry if for breakfast. We would enjoy it with a drizzle of honey and a bit of butter, it was heavenly. You can get so creative with this recipe. If you prefer it extra creamy try substituting one third of the broth for milk or cream. That’s just the beginning. Have fun!
The polenta can be served immediately, while still creamy and smooth. You can also allow it to cool and sauté it until the edges get golden and crispy. If you decide to try the sautéing method spoon the polenta into a greased pie dish, cover and cool in the refrigerator. Slice into personal serving sized pieces and sauté in butter or olive oil until each side is golden.
:
: vegetarian, gluten free, side dish
Serves: 4-6
Ingredients
  • 2 teaspoons chopped garlic
  • 1 tablespoon extra virgin olive oil
  • 3 - 4 cups low-sodium vegetable broth
  • 1½ cup organic cornmeal
  • 2 teaspoons dried oregano or dried Italian herb blend
  • ½ cup grated Parmesan or Manchego cheese
  • 1 tablespoon butter
Instructions
  1. Over medium-low heat sauté the garlic in the olive oil for 30 seconds.
  2. Add 3 cups of broth and bring to a boil.
  3. Gradually whisk the cornmeal into the broth until it is creamy. Turn to medium-low heat, continuing to stir, and cook for 5-8 minutes. Be very careful to frequently stir, air pockets will form and the popping cornmeal mixture can burn your skin. If you want it thinner add a bit more broth until desired consistency is reached.
  4. Stir in the cheese and butter. Serve immediately for a creamy polenta side dish.
Recipe by phoebe's pure food at https://www.phoebespurefood.com/chicken-and-cheesy-polenta/