Monday, October 1, 2012

Creamy Polenta

This may look like polenta, but it's actually a bed.  A vehicle, if you will.

A bed for some yummy, tender, fall-apart short ribs.  I can't wait to share the short ribs with you.  Yum.

A vehicle for many different savory bolognese, beef stew or Greek chicken.

You want to serve polenta with anything that has sauce.  That's what it boils down to.

And polenta is so easy to make it's not even funny.

Boil some water.  Whisk in some polenta.

Let it simmer for about 15-20 minutes, until it's thick and creamy.

Now to add the stuff to make it really creamy.

I think butter and cream cheese are good places to start.  And some Parmesan for good measure.

I'm already thinking of all the ways I can eat polenta next.

Creamy Polenta

4 1/2 cups water
1 cup polenta
1 1/2 tsp salt
4 oz. cream cheese
1 T butter
1/3 cup Parmesan cheese

Bring water to a boil in a large pot.  Whisk in the polenta.  Continue to whisk for a minute (you don't want the polenta to be lumpy).  Add the salt and reduce the heat to medium-low.  Cook for 15-20 minutes, stirring occasionally.  Add the cream cheese, butter and Parmesan and whisk again.  Serve immediately.

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