Saturday, March 26, 2011

Creamy Polenta

3 cups milk
Note: You can substitute other liquids if you desire.
1 tablespoon butter
1 teaspoon sugar
1 teaspoon salt
1 cup stone-ground yellow cornmeal

1. Combine the milk, butter, sugar, and salt in a heavy saucepan and heat to a simmer.
2. Slowly add the cornmeal, whisking constantly. Lower the heat and continue stirring with a wooden spoon until the mixture has thickened and leaves the sides of the pan, about 10 minutes.

Note: If you make this ahead, leave it in the saucepan or place in a microwavable bowl. You will need to add more milk or other liquid to loosen it up before serving. Warm it on low heat on the stove or in the microwave. Keep adding liquid and stirring until it is the consistency of mashed potatoes and nice and warm. You may need to add a bit more salt.

6 servings
Adapted from Julee Rosso and Sheila Lukins’ The New Basics

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